| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean flank steak |
| 1 | T | Peeled minced gingerroot |
| 2 | t | Sugar |
| 2 | T | Low-sodium soy sauce |
| 2 | T | Sherry |
| 3 | Cloves garlic, minced | |
| Vegetable cooking spray | ||
| 2 | t | Dark sesame oil |
| 2 | t | Cornstarch |
| 4 | t | Rice vinegar |
| 2 | c | Cubed fresh pineapple |
| 1 | c | Diagonally sliced green |
| onions 3-inch | ||
| 1 | c | Thinly sliced fresh |
| mushrooms | ||
| 1 | c | Fresh snow peas, 1/4 pound |
| 1 | c | Julienne-cut red bell pepper |
| strips 3-inch | ||
| 6 | c | Hot cooked somen or, white |
| noodles angel hair pasta | ||
| cooked without salt or | ||
| fat |
INSTRUCTIONS
Trim fat from steak. Cut steak lengthwise with grain into 1/4-inch-thick slices; cut slices in half crosswise. Combine steak and next 5 ingredients in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 4 minutes. Combine cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and next 4 ingredients to skillet; stir-fry 3 minutes or until vegetables are crisp-tender. Yield: 6 servings (serving size: 1 cup steak mixture and 1 cup somen). Per serving: 406 Calories; 10g Fat (23% calories from fat); 23g Protein; 54g Carbohydrate; 39mg Cholesterol; 1326mg Sodium Serving Ideas : Serve over somen noodles. Recipe by: Cooking Light, Mar/Apr 1993, page 116 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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