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    Nuts: Spicy Beef & Vegetable Stir-Fry


    Source of Recipe


    Weight Watchers 1992
    Nuts: Spicy Beef & Vegetable Stir-Fry
    Serves: 4

    1/2 c. low-sodium beef broth
    1 T. reduced-sodium soy sauce
    2 tsp. cornstarch
    1 tsp. Dijon mustard

    6 broccoli spears
    2 tsp. peanut oil
    1 c. cauliflower florets
    1/2 c. chopped onion
    1 clove garlic, finely chopped
    8 oz. cooked lean roast beef, cut into strips
    1 oz. unsalted peanuts coarsely chopped
    1/4 tsp. red pepper flakes
    1/4 tsp. freshly ground black pepper

    In a small bowl, combine the first 4 ingredients, and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-sized pieces.

    In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp tender and the onion begins to brown, 4 to 5 minutes.

    Stir the cornstarch mixture again and pour it into the wok. Stir in beef, peanuts, pepper flakes and black pepper and stir-fry until the sauce thickens and beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating.

    One 1-cup serving equals: 205 calories�20 gm protein�10 gm fat�9 gm carbohydrate�46 mg cholesterol�241 mg sodium.

 

 

 


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