| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean flank steak |
| 1 |
tb |
Peeled minced gingerroot |
| 2 |
ts |
Sugar |
| 2 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
Sherry |
| 3 |
|
Cloves garlic, minced |
|
|
Vegetable cooking spray |
| 2 |
ts |
Dark sesame oil |
| 2 |
ts |
Cornstarch |
| 4 |
ts |
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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