| 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 | t | Vegetable oil |
| 2 | c | Fresh broccoli flowerets |
| 1/4 | c | Sliced green onions |
| 1 | Clove garlic, minced | |
| 2 | t | Cornstarch |
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3658
Calories From Fat: 875
Total Fat: 96.8g
Cholesterol: 367.8mg
Sodium: 1727.6mg
Potassium: 3899.1mg
Carbohydrates: 120.7g
Fiber: 1.9g
Sugar: 25.7g
Protein: 108.1g