Yield: 4 servings
Measure | Ingredient |
---|---|
¾ pounds | FLANK STEAK |
¼ cup | SOY SAUCE |
¼ cup | WATER |
2 tablespoons | HONEY |
4 eaches | CLOVES GARLIC, MINCED |
½ teaspoon | GINGER |
1 teaspoon | OIL |
1 each | ONION, CHOPPED |
2 cups | BROCCOLI, CHOPPED |
1 each | GREEN PEPPER, CHOPPED |
1 each | TOMATO, CHOPPED |
TRIM FAT FROM BEEF. CUT INTO STRIPS. COMBINE SOY SAUCE, WATER, HONEY, GINGER AND GARLIC IN A SHALLOW PAN OR DISH. ADD MEAT AND TURN TO COAT.
COVER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR. ADD OIL TO A WOK OR STIR FRY PAN AT MEDIUM HIGH HEAT. ADD STEAK AND VEGETABLES EXCEPT FOR TOMATO AND COOK FOR 3 TO 5 MINUTES. ADD TOMATO AND COOK FOR ADDITIONAL 3 MINUTES OR UNTIL DONE. SERVES FOUR. PER SERVING: 414 CALORIES, 20 % FAT - 9⅕ gm FAT.