Free Recipe Gingered Beef-And-Pineapple Stir-Fry
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Gingered Beef-And-Pineapple Stir-Fry Recipe
1 lb Lean flank steak
1 tb Peeled minced gingerroot
2 ts Sugar
2 tb Low-sodium soy sauce
2 tb Sherry
3 Cloves garlic, minced
Vegetable cooking spray
2 ts Dark sesame oil
2 ts Cornstarch
4 ts Rice vinegar
2 c Cubed fresh pineapple
1 c Diagonally sliced green
-onions, (3-inch)
1 c Thinly sliced fresh
-mushrooms
1 c Fresh snow peas, (1/4 pound)
1 c Julienne-cut red bell pepper
-strips, (3-inch)
6 c Hot cooked somen or, (white
-noodles) angel hair pasta
-(cooked without salt or
-fat)
Gingered Beef-And-Pineapple Stir-Fry Preparation
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. Yield: 6 servings (serving size: 1 cup steak mixture and 1 cup somen). Per serving: 406 Calories; 10g Fat (23% calories from fat); 23g Protein; 54g Carbohydrate; 39mg Cholesterol; 1326mg Sodium Serving Ideas : Serve over somen noodles. Recipe by: Cooking Light, Mar/Apr 1993, page 116 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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