For-1: beef & vegetable stir-fry with noodl

Yield: 1 Serving

Measure Ingredient
1 tablespoon Packed brown sugar
1 tablespoon Wine vinegar
1 tablespoon Soy sauce
1 teaspoon Cornstarch
¼ pounds Round steak
2 teaspoons Vegetable oil
2 cups Oriental mix vegetables
4 ounces Steamed Chinese noodles, broken up

Oriental style frozen vegetables are available in most supermarkets.

Look for vacuum packaged steamed noodles in the produce department.

Package usually contains 350g [approx 11 oz] only ¼ pkg is required.

In small bowl, combine sugar, vinegar, soy sauce, cornstarch and 1 tb water. Stir until cornstarch is dissolved; set aside.

Trim fat from steak; cut meat into thin sliced diagonally. In nonstick skillet, heat half of the oil over medium-high heat; cook meat, stirring, for 2-3 minutes or until well browned. Remove to plate. Add remaining oil and vegetables to pan; stir-fry for 5-6 minutes or until tender. Stir cornstarch mixture; stir into pan along with meat.

Cook, stirring, until sauce is boiling and thickened. Add noodles; cook until heated through.

Per Serving: about 635 calories, 41 g protein, 18 g fat, 77 g carbohydrate high source fibre, excellent source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Rose Murray: "Health & Well-Fare: Cooking On Your Own" [-=PAM=-] PA_Meadows@...

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