Beef with Mushrooms
Source of Recipe
Annie's Recipe of the Day Newsletter
List of Ingredients
10 Chinese black mushrooms
1/2 pound flank steak
4 teaspoons cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil plus 2 tablespoon vegetable oil
1 teaspoon ginger root, crushed
1 teaspoon fresh garlic, crushed
1 cup bamboo shoots, drained, rinsed and cubed
1 teaspoon cooking wine
1 teaspoon dark soy sauce
1/2 cup chicken stock
Salt and pepper, to taste
1 scallion, shreddedRecipe
Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10
minutes. Drain, discard tough stems and quarter the caps. Set aside.
Trim all fat from meat, and slice in thin strips across the grain of
the meat. Place in bowl. Mix 2 teaspoons cornstarch with 4 teaspoons
cold water; add to meat. Add egg white and stir to coat meat. Set
aside.
Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water;
reserve. Heat a wok over high heat for 30 seconds. Add 1/2 cup oil
and swirl around wok. Add 1/2 teaspoon each ginger and garlic and the
beef mix; stir-fry for 2 to 3 minutes.
Remove from wok, draining oil. Put 2 tablespoons oil in wok and heat.
Stir-fry remaining 1/2 teaspoon garlic and ginger until brown. Add
reserved beef mix, bamboo shoots, mushrooms and wine. Stir-fry over
high heat for 1 minute. Add soy sauce, chicken stock, salt and
pepper. Thicken with reserved cornstarch mix, stirring gently. Pour
into serving dish, and garnish with shredded scallion.
Per Serving: 195 Cal (59% from Fat, 34% from Protein, 7% from Carb);
17 g Protein; 13 g Tot Fat; 3 g Carb; 0 g Fiber; 8 mg Calcium; 2 mg
Iron; 145 mg Sodium; 38 mg
WW points: 5 Points per serving
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