| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Stir-fry | 4 | Servings |
INGREDIENTS
| 1 | T | Oil |
| 3/4 | lb | Thin strips beef sirloin |
| 1/2 | c | Currant jelly |
| 2 | t | Cornstarch |
| 2 | t | Dijon mustard |
| 1 | Green Giant American | |
| Mixtures San Francisco | ||
| Style Frozen Vegetables |
INSTRUCTIONS
Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink. In small bowl, combine jelly, cornstarch, and mustard; blend well. Add jelly mixture and frozen vegetables to meat. Cover and simmer 5-7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Preparation time: 20 minutes. TIP: If currant jelly in not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 11.9mg
Sodium: 166.6mg
Potassium: 7.9mg
Carbohydrates: 15.8g
Fiber: 9.3g
Sugar: 0g
Protein: 5.2g