Beef salad stir fry^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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