| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Low-fat |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry sherry |
| 3 |
tb |
Soy sauce |
| 3/4 |
lb |
Beef top round steak sliced into 1/8" strips |
| 2 |
lg |
Carrots cut into diagonal slices |
| 1 |
lg |
Green pepper cut into strips |
| 1 |
md |
Onion; cut into chunks |
| 2 |
tb |
Vegetable oil; divided |
| 1 |
tb |
Cornstarch |
| 2 |
c |
Hot cooked rice |
INSTRUCTIONS
Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate
1 hour. Stir-fry carrots, green pepper and onion in 1 tablespoon oil in
large skillet over medium-high heat. Remove from skillet; set aside.
Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon
oil. Combine cornstarch with reserved marinade. Add vegetable and
marinade mixtures to beef; cook, stirring, until sauce is thickened.
Serve over hot rice.
Each serving provides:
* 365 calories
* 23.9 g. protein
* 10.9 g. fat
* 41.5 g. carbohydrate
* 3.3 g. dietary fiber
* 1080 mg. sodium
* 48 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
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