| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean boneless top round steak |
| 3/4 |
oz |
Sun-dried tomatoes, (10) packed without oil |
| 1/2 |
c |
Boiling water |
|
|
Vegetable cooking spray |
| 1/2 |
ts |
Vegetable oil |
| 2 |
c |
Fresh broccoli flowerets |
| 1/4 |
c |
Sliced green onions |
| 1 |
|
Clove garlic, minced |
| 2 |
ts |
Cornstarch |
| 6 |
tb |
Chablis or other dry white wine |
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
c |
Hot cooked rice, cooked without salt or fat |
INSTRUCTIONS
Trim fat from steak. Slice steak diagonally across grain into thin strips.
Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice, and
set aside.
Coat a wok or large non stick skillet with cooking spray; place over
medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak
from wok; set aside, and keep warm. Add oil to wok; place over medium high
heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions,
and garlic; stir-fry 1 minute.
Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture
and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly.
Yield: 2 servings (serving size: 1 cup steak mixture and 1 cup rice).
Per serving: 625 Calories; 16g Fat (24% calories from fat); 35g Protein;
78g Carbohydrate; 67mg Cholesterol; 1283mg Sodium
Serving Ideas : Serve over rice.
Recipe by: Cooking Light, May 1994, page 126
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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