Yield: 1 servings
|1 cup||Julienned celery; (2 1/2-inch x|
|; 1/4-inch) (4|
|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|
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.