| 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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