beef salad stir fry^

Categories
Meats
Main dish
Salads
Vegetables
Yield
6 servings
MeasureIngredient
  Fast & Healthy 8/92
2 tablespoons White vinegar
2 tablespoons Reduced sodium soy sauce
1 tablespoon Orange juice
4 ounces Uncooked whole wheat
  Spaghetti
¾ pounds Beef top round steak,
  Trimmed of fat, cut in thin
  Strips
  Carolyn Shaw 6-95
2 teaspoons Sesame oil
¼ teaspoon Crushed red pepper flakes
1 clove Garlic, minced
2 cups Broccoli florets
1 small Red bell pepper, cut in 1/4"
  Strips
4 cups Shredded Chinese cabbage
⅓ cup Sliced green onions

DRESSING

SALAD

Combine all dressing ingredients, blend well and set aside.

Cook spaghetti to desired doneness. Drain; rinse with cold water.

Meanwhile, spray nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef strips; srit fry 2 minutes. Add broccoli and bell pepper; stirfry 2-3 minutes or until beef is browned and vegetables are crisp-tender.

Combine beef mixture, cooked spaghetti, chinese cabbage and green onions. Pour dressingover; toss lightly. Serve immediately. 6 (1½ cup) servings.

Per serving: 170 calories, 18 g protein, 19 g carbohydrate, 4 g fiber, 4 g fat, 33 mg cholesterol, 280 mg sodium, 470 mg potassium, ½ starch, 2 lean meat and 1 vegetable exchange.

Submitted By CAROLYN SHAW On 08-24-95

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