| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats, Low-fat | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Dry sherry |
| 3 | tb | Soy sauce |
| 3/4 | lb | Beef top round steak sliced into 1/8" strips |
| 2 | lg | Carrots cut into diagonal slices |
| 1 | lg | Green pepper cut into strips |
| 1 | md | Onion; cut into chunks |
| 2 | tb | Vegetable oil; divided |
| 1 | tb | Cornstarch |
| 2 | c | Hot cooked rice |
INSTRUCTIONS
Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate 1 hour. Stir-fry carrots, green pepper and onion in 1 tablespoon oil in large skillet over medium-high heat. Remove from skillet; set aside. Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon oil. Combine cornstarch with reserved marinade. Add vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened. Serve over hot rice. Each serving provides: * 365 calories * 23.9 g. protein * 10.9 g. fat * 41.5 g. carbohydrate * 3.3 g. dietary fiber * 1080 mg. sodium * 48 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
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