Spicy Asian Beef and Grapes


  • 12 ounces beef flank steak
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons dry white wine
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil (divided)
  • 1/2 cup onion, sliced
  • 1/2 cup sweet red pepper, sliced
  • 1 cup California seedless grapes, halved
  • 2 tablespoons scallions, chopped
  • 2 cups cabbage, finely shredded
  • 1 teaspoon sesame seeds, toasted


Slice steak across grain into thin strips and place in small bowl. Combine soy sauce, wine, garlic, sesame oil and red pepper flakes in small bowl and set aside. Heat a large heavy skillet or wok over high heat. Add 2 teaspoons of the oil and heat until almost smoking. Add the beef and cook until browned and cooked, about 2 minutes, then remove to a bowl. Add the remaining teaspoon of vegetable oil and add the onion and red pepper. Cook, stir-frying until crisp-tender, about 2 minutes. Add the beef and the sauce to the onions and red pepper, and stir-fry until heated through. Stir in the grapes and scallions and cook 30 seconds longer. To serve, line the bottom of a platter with the cabbage, top with the hot beef mixture, and sprinkle with sesame seeds.

Nutritional Information

Calories 224; Protein 19 g; Carbohydrate 13 g; Fat 10 g (41% Calories from Fat); Saturated Fat 3 g (13% Calories from Saturated Fat); Cholesterol 49 mg; Sodium 261 mg; Fiber 2 g.

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