Chinese Beef With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Low fat, Meats | 4 | Servings |
INGREDIENTS
| 1 | t | Peanut oil |
| 2 | t | Water |
| 12 | oz | Round steak, trimmed of |
| fat cut diagonally into | ||
| 1 | Onion, chopped | |
| 1/4 | t | Ground ginger |
| 2 | c | Broccoli, chopped |
| Carrots, sliced | ||
| 1 | c | Beef stock |
| 1 | c | Snow peas |
| 1/2 | c | Water chestnuts, drained |
| Sliced | ||
| 1/2 | c | Bean sprouts |
| 1 | T | Soy sauce |
| 1 | T | Cornstarch |
| Cals | ||
| Mg chol | ||
| Gm dietary fiber | ||
| Gm fat | ||
| *mg sodium, analyses do not | ||
| include the rice wh | ||
| 1 | Gm of fat per, 1/2 cup |
INSTRUCTIONS
Place oil and water in large skillet or wok and heat over med-high heat. Add meat and onion and brown lightly. Add remaining ingredients except soy sauce and cornstarch. Cover and cook until vegetables are just tender. Mix the soy sauce and cornstarch together to make a paste. Stir into the other ingredients and cook, stirring occasionally, until thickened. Serve with brown rice. Makes 4 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 237
Total Fat: 26.4g
Cholesterol: 64.2mg
Sodium: 740.6mg
Potassium: 562.7mg
Carbohydrates: 16g
Fiber: 1.9g
Sugar: 4.9g
Protein: 18.2g