Beef and Vegetable Stir-fry
Source of Recipe
Unknown
BEEF & VEGETABLE STIR-FRY
No carbohydrate analysis available
YIELD: 4 servings
3/4 lb. boneless beef round steak
1 t. oil
1/2 C. sliced carrots
1/2 C. sliced onion
1 T. soy sauce
1/8 t. garlic powder
dash pepper
2 C. zucchini squash, cut in thin strips
1 T. cornstarch
1/4 C. water
Trim fat from steak. Slice steak across grain into thin strips about 1/8 inch wide and 3 inches long. (Partially frozen meat is easier to slice). Heat oil in fry-pan. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about 3 to 4 minutes).
Reduce heat. Add carrots, celery, onion and seasonings. Cover and cook until carrots are slightly tender (3 to 5 minutes). Add squash; cook until vegetables are tender-crisp (3 to 4 minutes).
Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with thin glaze.
One serving equals: Calories, 150; Cholesterol , 45 mg; Sodium, 315 mg; Fat 5 gm (30 percent of calories from fat)
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