Ginger beef with vegetables

Yield: 1 servings

Measure Ingredient
2 cups Water
1 cup Julienned celery; (2 1/2-inch x
\N \N ; 1/4-inch) (4
\N \N ; ounces)
1 cup Julienned carrots; (4 ounces)
3 tablespoons Vegetable oil
1 tablespoon Sesame oil
12 ounces Flank steak; sliced against the
\N \N ; grain, on an angle,
\N \N ; cut into 4 x
\N \N ; 1/2-inch strips
2 tablespoons Minced ginger
1 tablespoon Minced garlic
1 teaspoon Cornstarch dissolved in 1 tablespoon
\N \N ; water
\N \N Salt

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.

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