| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Stir-fry |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless beef sirloin steak cut 1/2-inch thick |
| 1 |
ts |
Vegetable oil |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground white pepper |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Snow peas |
| 1/2 |
c |
Diagonally sliced celery |
| 1/4 |
c |
Sliced green onions |
| 1/4 |
c |
Red pepper strips |
| 1 |
ts |
Minced fresh ginger |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
c |
Hot cooked rice |
INSTRUCTIONS
Cut beef diagonally across grain into 1/8-inch slices. Heat oil in wok or
medium skillet over medium-high heat. Add beef and seasonings and
stir-fry until beef is browned. Add vegetables and stir-fry until
vegetables are tender crisp. Blend ginger, cornstarch, soy sauce, and 1
tablespoon water in small bowl; add to beef and cook, stirring, until
sauce is thickened. Serve over rice.
Microwave Oven Instructions
===========================
Cut beef diagonally across grain into 1/8-inch slices. Combine beef, salt,
pepper and oil in 1-quart baking dish. Cover with waxed paper and cook on
HIGH (maximum power) 1 minute. Stir and cook an additional 1 to 2 minutes
on HIGH. Remove beef and set aside. Add vegetables and cook on HIGH 2 to
3 minutes or until vegetables are tender crisp. Blend ginger, cornstarch,
soy sauce and 1 teaspoon water in small bowl. Add beef and cornstarch
mixture to vegetables. Cover and cook on HIGH power 1 minute; stir and
cook 1 minute longer. Let stand 2 minutes. Serve over rice.
Each serving provides:
* 359 calories
* 29.3 g. protein
* 11.0 g. fat
* 33.6 g. carbohydrate
* 768 mg. sodium
* 74 mg. cholesterol
Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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