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Ingredientes
- 2 teaspoon cornstarch
- 1/4 teaspoon grnd ginger
- 1/16 teaspoon crushed dry beef pepper flakes or possibly to taste
- 3/4 c. low-sodium beef flavored bouillon
- 2 tbsp. dry sherry, optional
- 4 tbsp. corn oil Or possibly extra virgin olive oil
- 2 c. assorted fresh vegetables
- 1 sm. clove garlic, chopped Or possibly pressed
- 1/2 pound beef flank Or possibly top round steak, diagonally sliced in 2 inch strips
Direcciones
- Small broccoli flowerets, thinly sliced carrots, green beans cut in 1 inch pcs, sliced mushrooms, small onion wedges, snow peas or possibly zucchini slices.
- Stir together cornstarch, ginger and pepper. Gradually stir in bouillon and sherry till smooth.
- In large skillet or possibly wok heat 2 tbsp. of the corn oil over medium high heat. Add in vegetables and garlic; stir fry 3-5 min or possibly till tender crisp.
- Remove vegetables; set aside. Heat remaining 2 tbsp. corn oil in skillet. Add in beef; stir fry 2 min or possibly till well browned. Return vegetables to skillet.
- Restir cornstarch mix, add in to skillet, stirring constantly. Bring to boil over medium heat and boil 1 minute. Serve with rice. This makes 2 servings. (I love to make this when I have fresh vegetables from the garden to use in it. I often use more meat in it.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 149 | 57% |
| Total Fat 16.66g | 21% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 30mg | 10% |
| Sodium 73mg | 3% |
| Potassium 378mg | 11% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.39g | 0% |
| Protein 15.56g | 25% |
