Gingered beef-and-pineapple stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean flank steak |
| 1 | tablespoon | Peeled minced gingerroot |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Low-sodium soy sauce |
| 2 | tablespoons | Sherry |
| 3 | Cloves garlic, minced | |
| 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) |
Directions
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.