Beef: 8 pt. Beef and Veggie Stirfry
Source of Recipe
internet
List of Ingredients
1 Pound Beef Top Round
1 1/2 Cups Broccoli cut in 1" pieces
3 Medium Carrots bias sliced
1 Medium Onion cut in thin wedges
1 Cup Frozen Peas thawed
1/2 Cup Waterchestnuts drained & sliced
1/2 Cup Bamboo Shoots halved lengthwise
1 Teaspoon Cornstarch
1 Teaspoon Salt
1/2 Teaspoon Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Cooking Oil
Deep Fried Rice Sticks Or Hot Cooked Rice Recipe
Partially freeze beef; slice very thinly across grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside.
Preheat wok, add oil. Stir-fry broccoli, carrots and onion in hot oil for 2 min. or till crisp-tender. Remove from wok (Add more oil if necessary). Add half the beef to hot wok; stir fry 2 to 3 min. or til browned. Remove beef. Stir fry remaining beef 2 to 3 min. Return all meat to wok. Add peas, waterchestnuts and bamboo shoots. Stir soy mixture; stir in wok. Cook and stir til thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 min. more. Serve atop deep fried rice sticks or with rice.
Serves 4.
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Per serving: 373 Calories; 18g Fat (44% calories from fat); 29g Protein; 22g Carbohydrate; 69mg Cholesterol; 1177mg Sodium
Food Exchanges: 1/2 Starch/Bread; 3 1/2 Lean Meat; 3 Vegetable; 1 1/2 Fat
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