| 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.
A Message from our Provider:
“With Jesus, you can do it”