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For-1: Beef and Vegetable Stir-Fry with Noodl

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Canadian Beef, Pastanoodle 1 Serving

INGREDIENTS

1 tb Packed brown sugar
1 tb Wine vinegar
1 tb Soy sauce
1 ts Cornstarch
1/4 lb Round steak
2 ts Vegetable oil
2 c Oriental mix vegetables
4 oz Steamed Chinese noodles, broken up

INSTRUCTIONS

Oriental style frozen vegetables are available in most supermarkets.
Look for vacuum packaged steamed noodles in the produce department. Package
usually contains 350g [approx 11 oz] only 1/4 pkg is required.
In small bowl, combine sugar, vinegar, soy sauce, cornstarch and 1 tb
water. Stir until cornstarch is dissolved; set aside.
Trim fat from steak; cut meat into thin sliced diagonally. In nonstick
skillet, heat half of the oil over medium-high heat; cook meat, stirring,
for 2-3 minutes or until well browned. Remove to plate. Add remaining oil
and vegetables to pan; stir-fry for 5-6 minutes or until tender. Stir
cornstarch mixture; stir into pan along with meat. Cook, stirring, until
sauce is boiling and thickened. Add noodles; cook until heated through.
Per Serving: about 635 calories, 41 g protein, 18 g fat, 77 g carbohydrate
high source fibre, excellent source iron.
Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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