| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetables, Beef, Main dish, Rice | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean boneless top round steak |
| 1/4 | c | Dry sherry |
| 2 | tb | Low-sodium soy sauce |
| 1 | ts | Gingerroot, peeled/minced |
| 2 | Cloves garlic, minced | |
| 3/4 | lb | Fresh asparagus |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil, divided |
| 1/3 | c | Carrots, cut in 2" julienne |
| 1/3 | c | Celery, cut in 2" julienne |
| 1/2 | sm | Onion, sliced in rings |
| 1 1/2 | ts | Cornstarch |
| 2 | c | Long-grain rice, hot, cooked |
| (cooked without salt or fat) |
INSTRUCTIONS
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 4 ingredients in a large, shallow, nonmetal dish; cover and marinate in refrigerator 2 hours, truning steak occasionally. Snap off tough ends of asparagus. remove scales with a sharp knife or vegetable peeler, if desired. Cut into 1" pieces, and set aside. Coat a large skillet or wok with cooking spray; add 1 tsp. oil. Place over High heat until hot. Add asparagus, carrots, celery and onion; stir-fry 3 minutes. Remove vegetables from skillet; set aside. Remove steak from marinade. Add steak to skillet; stir fry 2 minutes. Add cornstarch to reserved mariande; stir well. Add marinade mixture and vegetables to skillet; stir-fry 1 minute or until thoroughly heated. Serve over rice. Yield: 4 servings. Per 1 1/4 cup beef mixture and 1/2 cup rice: 324 calories, 8 g. fat, 71 mg. cholesterol MC formatting by bobbi744@sojourn.com Posted to EAT-L Digest 7 May 96 Recipe by: Cooking Light Card From: Roberta Banghart <bobbi744@sojourn.com> Date: Sat, 01 Mar 1997 14:49:16 -0500 Posted to MM-Recipes Digest V4 #10 by pooh4jvn@catlover.com on Mar 21, 1999
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