Gingered Beef-and-Pineapple Stir-fry
Source of Recipe
Cooking Light, Mar/Apr 1993, pg 116
List of Ingredients
1 pound flank steak, lean cut
1 tablespoon ginger root, peeled and minced
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 fresh pineapple, cubed
1 cup green onions (3-inch) diagonally sliced
1 cup fresh mushrooms, thinly sliced
1 cup fresh snow peas (1/4 pound)
1 cup red bell pepper (3-inch) julienne-cut strips
6 cups hot cooked somen (white noodles) cooked w/o fat or salt
OR
6 cups angel hair pasta, cooked without fat or saltRecipe
Trim fat from steak.
Cut steak lengthwise with grain into 1/4-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.
(serving size: 1 cup steak mixture and 1 cup somen)
|
|
member logon
