Beef & pasta^
3 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | tablespoons | Low sodium soy sauce |
| 6 | tablespoons | Water |
| 1 | tablespoon | Dry sherry |
| ⅓ | cup | Water |
| ⅓ | cup | Beef stock |
| 9 | ounces | Lean beef flank steak |
| 2 | tablespoons | Beef stock |
| 1 | teaspoon | Minced garlic |
| ⅔ | cup | Sliced yellow bell pepper |
| 4 | teaspoons | Cornstarch |
| ⅔ | cup | Sliced red bell pepper |
| ⅔ | cup | Sliced green bell pepper |
| ¾ | cup | Cut Italian flat beans, briefly steamed |
| 1 | large | Onion, separated into rings |
| 1½ | cup | Cooked small pasta |
Directions
SAUCEMIXED WITH
MIXED WITH
Cook soy sauce mixture, sherry, cornstarch mixture and ⅓ cup beef stock, stirring until sauce thickens. thinly slice steak diagonally across grain. Spray a nonstick pan with Pam. Add stock, garlic and meat. Cook until meat is tender. Add vegetables, toss and cook 2 minutes or until crisp tender. Add pasta and sauce. Mix well and serve hot. Makes 3 servings.
Variation: Substitute green beans or bok choy for other above vegetables. If using bok choy, seperate stalks.
Calories: 290 Protein: 34g Carbohydrates: 25g Fat: 6g Sodium: 73mg Cholesterol: 55mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95