Sweet And Sour Beef Stir Fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Beef, Oriental | 2 | Servings |
INGREDIENTS
| 8 | oz | Beef flank or round steak |
| 4 | T | Salad oil |
| 1/2 | c | Diagonally sliced carrots |
| 1/4 | c | Green bell pepper, cut into |
| Squares | ||
| 1/2 | c | Snow peas |
| 1/2 | t | Ground ginger |
| 1 | Clove garlic, minced | |
| 1 | T | Cornstarch |
| 1 | 10 1/2 oz. ready to serve | |
| French onion soup | ||
| 1 | T | Cider vinegar |
| 1 | t | Sugar |
INSTRUCTIONS
Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 533
Calories From Fat: 339
Total Fat: 38.1g
Cholesterol: 89.6mg
Sodium: 1174.4mg
Potassium: 702.4mg
Carbohydrates: 10.7g
Fiber: 1.5g
Sugar: 4.5g
Protein: 35.6g