Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Lean flank steak |
1 tablespoon | Peeled minced gingerroot |
2 teaspoons | Sugar |
2 tablespoons | Low-sodium soy sauce |
2 tablespoons | Sherry |
3 \N | Cloves garlic, minced |
\N \N | Vegetable cooking spray |
2 teaspoons | Dark sesame oil |
2 teaspoons | Cornstarch |
4 teaspoons | Rice vinegar |
2 cups | Cubed fresh pineapple |
1 cup | Diagonally sliced green onions, (3-inch) |
1 cup | Thinly sliced fresh mushrooms |
1 cup | Fresh snow peas, (1/4 pound) |
1 cup | Julienne-cut red bell pepper strips, (3-inch) |
6 cups | Hot cooked somen or, (white noodles) angel hair pasta (cooked without salt or fat) |
Trim fat from steak.
Cut steak lengthwise with grain into ¼-inch-thick slices; cut slices in half crosswise.
Combine steak and next 5 ingredients in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 4 minutes. Combine cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and next 4 ingredients to skillet; stir-fry 3 minutes or until vegetables are crisp-tender. Yield: 6 servings (serving size: 1 cup steak mixture and 1 cup somen).
Per serving: 406 Calories; 10g Fat (23% calories from fat); 23g Protein; 54g Carbohydrate; 39mg Cholesterol; 1326mg Sodium Serving Ideas : Serve over somen noodles.
Recipe by: Cooking Light, Mar/Apr 1993, page 116 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.