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.