Ginger beef with vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Julienned celery; (2 1/2-inch x |
| ; 1/4-inch) (4 | ||
| ; ounces) | ||
| 1 | cup | Julienned carrots; (4 ounces) |
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Sesame oil |
| 12 | ounces | Flank steak; sliced against the |
| ; grain, on an angle, | ||
| ; cut into 4 x | ||
| ; 1/2-inch strips | ||
| 2 | tablespoons | Minced ginger |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Cornstarch dissolved in 1 tablespoon |
| ; water | ||
| Salt | ||
Directions
In a wok or large skillet bring the water to a boil . Add the celery and carrots and boil for a minute. Drain and discard the water and wipe the wok clean.
In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1 minute. Add the ginger and garlic and stir-fry for 30 seconds. Add the parboiled celery and carrots and stir-fry for 30 seconds. Add the dissolved cornstarch and cook for a minute or until the sauce begins to thicken.
Season with salt to taste and serve.
Converted by MC_Buster.
Per serving: 1103 Calories (kcal); 90g Total Fat; (74% calories from fat); 66g Protein; 5g Carbohydrate; 173mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 9½ Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.