Gingered beef-and-pineapple stir-fry

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.

Similar recipes