| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 3 |
|
Celery stalks; cut into 4-inch |
|
|
; strips |
| 1 |
|
Carrot; cut into 4-inch |
|
|
; strips |
| 1 |
|
Red pepper; cut into 4-inch |
|
|
; strips |
| 1 |
|
Green pepper; cut into 4-inch |
|
|
; strips |
| 1/2 |
bn |
Scallions; cut into 4-inch |
|
|
; strips |
| 1 |
|
Zucchini; cut into 4-inch |
|
|
; strips |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Grated ginger |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Chili paste |
| 1 |
ts |
Sugar |
| 1 |
|
Flank steak; cooked rare |
INSTRUCTIONS
Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add
the strips of celery, carrot, red and green pepper, scallions, zucchini.
Saute for approximately 2 minutes.
Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1
minute longer.
Slice the flank steak into thin pieces against the grain. Add the steak to
the wok and toss until just warm.
Transfer to a serving dish, and enjoy.
Converted by MC_Buster.
Per serving: 599 Calories (kcal); 39g Total Fat; (55% calories from fat);
27g Protein; 41g Carbohydrate; 51mg Cholesterol; 1273mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 6 Fat;
1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0038
Converted by MM_Buster v2.0n.
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