Chinese beef with vegetables (lf)

Yield: 4 Servings

Measure Ingredient
1 teaspoon Peanut oil
2 teaspoons Water
12 ounces Round steak; trimmed of fat
\N \N Cut diagonally into

1 medium Onion -- chopped ¼ teaspoon Ground ginger 2 cups Broccoli -- chopped Carrots -- sliced 1 cup Beef stock 1 cup Snow peas ½ cup

: Water chestnuts -- drained sliced ½ cup Bean sprouts 1 tablespoon Soy sauce 1 tablespoon Cornstarch -----PER SERVING----- *cals *mg chol *gm dietary fiber *gm fat *mg sodium (analyses do not ~- include the rice, wh 1gm of fat per -- ½ cup Place oil and water in large skillet or wok and heat over med-high heat. Add meat and onion and brown lightly. Add remaining ingredients except soy sauce and cornstarch. Cover and cook until vegetables are just tender. Mix the soy sauce and cornstarch together to make a paste. Stir into the other ingredients and cook, stirring occasionally, until thickened. Serve with brown rice. Makes 4 servings.

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