Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Peanut oil |
3 \N | Celery stalks; cut into 4-inch |
\N \N | ; strips |
1 \N | Carrot; cut into 4-inch |
\N \N | ; strips |
1 \N | Red pepper; cut into 4-inch |
\N \N | ; strips |
1 \N | Green pepper; cut into 4-inch |
\N \N | ; strips |
½ bunch | Scallions; cut into 4-inch |
\N \N | ; strips |
1 \N | Zucchini; cut into 4-inch |
\N \N | ; strips |
2 \N | Cloves garlic; crushed |
1 teaspoon | Grated ginger |
1 tablespoon | Soy sauce |
1 teaspoon | Chili paste |
1 teaspoon | Sugar |
1 \N | Flank steak; cooked rare |
Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add the strips of celery, carrot, red and green pepper, scallions, zucchini.
Saute for approximately 2 minutes.
Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1 minute longer.
Slice the flank steak into thin pieces against the grain. Add the steak to the wok and toss until just warm.
Transfer to a serving dish, and enjoy.
Converted by MC_Buster.
Per serving: 599 Calories (kcal); 39g Total Fat; (55% calories from fat); 27g Protein; 41g Carbohydrate; 51mg Cholesterol; 1273mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 6½ Vegetable; 0 Fruit; 6 Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0038 Converted by MM_Buster v2.0n.