Szechuan beef with noodles^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Low sodium soy sauce |
| 1 | tablespoon | Water |
| 2 | tablespoons | Rice vinegar |
| ¾ | teaspoon | Garlic, finely chopped |
| 1 | pounds | Lean flank steak, cut in |
| Strips | ||
| 2 | tablespoons | Beef stock |
| 8 | Dried mushrooms, soaked in | |
| Hot water and chopped | ||
| ¾ | teaspoon | Gingerroot, finely chopped |
| 5 | Green onions, tops finely | |
| Chopped | ||
| 2 | tablespoons | Apple juice concentrate |
| 4 | Green onions, thinly sliced | |
| ½ | Green bell pepper, | |
| Diagonally cut | ||
| 1 | pounds | Angel hair, cooked to |
| Desired doneness | ||
Directions
MARINADE
BEEF
Marinate beef 1-2 hours or more in one third of the combined marinade ingredients; drain beef, discarding marinade. Toss and cook beef until done in a hot skillet or wok. Add remaining marinade, peppers and onions; cook until crisp tender and serve over pasta. makes 4 servings.
Variations: Add 1 teaspoon hot Chinese mustard.
Per serving without pasta: Calories: 406 Protein: 34g Carbohydrates: 54g Fat: 6g Sodium: 125mg Cholesterol: 70mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95