| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Julienned celery; (2 1/2-inch x |
|
|
; 1/4-inch) (4 |
|
|
; ounces) |
| 1 |
c |
Julienned carrots; (4 ounces) |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 12 |
oz |
Flank steak; sliced against the |
|
|
; grain, on an angle, |
|
|
; cut into 4 x |
|
|
; 1/2-inch strips |
| 2 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Cornstarch dissolved in 1 tablespoon |
|
|
; water |
|
|
Salt |
INSTRUCTIONS
In a wok or large skillet bring the water to a boil . Add the celery and
carrots and boil for a minute. Drain and discard the water and wipe the wok
clean.
In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1
minute. Add the ginger and garlic and stir-fry for 30 seconds. Add the
parboiled celery and carrots and stir-fry for 30 seconds. Add the dissolved
cornstarch and cook for a minute or until the sauce begins to thicken.
Season with salt to taste and serve.
Converted by MC_Buster.
Per serving: 1103 Calories (kcal); 90g Total Fat; (74% calories from fat);
66g Protein; 5g Carbohydrate; 173mg Cholesterol; 254mg Sodium Food
Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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