| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | ts | Reduced sodium soy sauce |
| 1 | ts | Rice vinegar |
| 1/2 | ts | Chinese sesame oil |
| 1/2 | ts | Peanut oil |
| 1 | oz | Cooked roast beef; cut into strips |
| 1/2 | c | Cooked long-grain rice; chilled |
| 1/4 | c | Canned mandarin orange segments with 1 tbs juice |
| 2 | tb | Finely diced red or yellow bell pepper |
| 1 | tb | Sliced scallion (green onion) |
| 1 | ts | Sesame seed; toasted |
INSTRUCTIONS
Source: Weight Watchers "Simply Light Cooking" 1. In medium mixing bowl, combine soy sauce, vinegar and oils; add beef and turn to coat. Cover and refrigerate 30 minutes. 2. Add remaining ingredients to beef mixture and toss to combine. Nutritional Information (from recipe): 273 calories, 12 g protein, 8 g fat, 37 g carbohydrates, 54 mg calcium, 226 mg sodium, 23 mg cholesterol, 1 g dietary fiber (fiber figure does not include sesame seeds). I doubled the main ingredients (beef, rice and vegetables). I doubled the amounts of soy sauce and vinegar (I didn't have rice vinegar, so used white wine vinegar) and added sesame oil to (my) taste - probably a dash more than 1/2 tsp. Completely forgot the peanut oil and it didn't seem to make any difference. I didn't have mandarin oranges, but had some canned Clementines (more tart than mandarins) and used them. Posted to Digest eat-lf.v097.n189 by BunnyMama@aol.com on Jul 26, 1997
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