| 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 |
T |
Vegetable oil |
| 1 |
T |
Sesame oil |
| 12 |
oz |
Flank steak, sliced against |
|
|
the |
|
|
grain on an angle |
|
|
cut into 4 x |
|
|
1/2-inch strips |
| 2 |
T |
Minced ginger |
| 1 |
T |
Minced garlic |
| 1 |
t |
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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