| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Salad, Mcrecipe |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Beef top round steak |
| 1/3 |
c |
Orange juice |
| 2 |
tb |
Hoisin sauce |
| 2 |
tb |
Reduced-sodium soy sauce |
| 2 |
tb |
Rice vinegar |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Vegetable oil |
| 1 |
tb |
Grated; peeled gingerroot |
| 1/4 |
ts |
Crushed red pepper |
| 8 |
oz |
Shredded cabbage; for coleslaw (one bag) |
| 5 |
oz |
Carrots; (1 3/4 cups shredded) |
| 3 |
|
Green onions; cut in 1/4" pieces |
| 4 |
md |
Boston lettuce leaves |
INSTRUCTIONS
1. With sharp knife, trim all fat from round steak. Cut round steak
lengthwise in half, then cut each half crosswise into 1/8-inch-thick
slices.
2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar,
and cornstarch.
3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.
Add ginger and crushed red pepper and cook 20 seconds; add beef and cook 2
minutes or until beef just loses its pink color. Transfer beef to bowl;
keep warm. Add orange-juice mixture, cabbage, carrots, and half the green
onions to skillet and cook, stirring constantly, until sauce thickens
slightly, about 1 minute. Return beef to skillet; heat through.
4. Spoon beef mixture into the lettuce leaves. Sprinkle with remaining
green onions.
Each serving: About 185 calories, 22 g protein, 15 g carbohydrate, 5 g
total fat (1 g saturated), 49 mg cholesterol, 535 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time:
15 minutes; Total Time: 20 to 25 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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