| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
1 |
Servings |
INGREDIENTS
|
|
-Ib. boneless veal round steak, cut l/2-inch thick |
| 3 |
tb |
Fresh lemon juice |
| 3 |
tb |
Water |
| 1 |
tb |
. cornstarch, divided |
| 1 |
tb |
. vegetable oil, divided |
| 1/4 |
ts |
Rosemary, crushed |
| 1/8 |
ts |
Ground white pepper l/2 tsp. salt Parsley, chopped Lemon peel, shredded (optional) |
INSTRUCTIONS
Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For marinade,
combine juice, water, 1~2 teaspoons of cornstarch, 11/2 teaspoons of oil,
rosemary and pepper. Pour marinade over reserved veal; stir to coat. Cover
and refrigerate 15 minutes. Remove veal from marinade; reserve marinade.
heat remaining 1~2 teaspoons oil in large non-stick skillet over
medium-high heat. Add veal, half at a time, and stir fry just until no
longer pink, about 1-2 minutes. Remove veal from skillet; sprinkle with
salt.
Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return veal
to skillet with marinade. Cook over medium-high heat until thickened, about
1l/2 minutes. Sprinkle with parsley and lemon peel. Makes 4 servings.
PREP TIME: 15 minutes. Cook time: 10 minutes.
FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g; carbohydrate
3g; iron .95 mg (5 percent RDA); sodium 336 mg; cholesterol 111 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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