For-1: beef and vegetable stir-fry with noodl
1 Serving
Ingredients
| Quantity | 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 |
Directions
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@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini