| 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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