Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1/4 c. soy sauce
- 1 tbsp. sugar
- 2 tbsp. sherry wine
- 4 tbsp. vegetable oil
- 3/4 teaspoon ginger
- 2 garlic cloves, chopped
- 1 pound lean sirloin steak
- 2 med. carrots
- 2 stalks celery
- 1 med. onion, cut in strips
- 6 ounce. frzn pea pods, defrosted
- 1/2 c. sliced water chestnuts, liquid removed
- 1 tbsp. cornstarch
- 1/2 c. long grain white rice
- Water
Direcciones
- In a large bowl, combine soy sauce, sugar, sherry, ginger, garlic and 2 Tbsp. oil. Cut steak into thin strips. (For easier slicing, place meat in freezer for 30-45 min or possibly till hard but not frzn). Add in meat to marinade mix and stir to coat proportionately. Cover; let stand at least 30 min. Drain, reserving marinade. Cook rice according to package directions. Cut carrots into julienne strips 1 inch long and celery diagonally into 1/4 inch slices.
- Heat large skillet or possibly wok over medium-high heat till warm. Add in 2 Tbsp. oil; heat till it ripples. Add in meat; stir-fry for 2 min. Add in reserved marinade; stir-fry 2 min. (Marinade should be bubbling vigorously). Add in carrots; cover and cook 2-3 min or possibly till carrots are crisp tender. Add in celery, onion, pea pods and water chestnuts; stir-fry 1 minute.
- Combine cornstarch and cool water; stir into meat and vegetable mix. Cook, stirring constantly till sauce is thickened. Serve over warm cooked rice. Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 126 | 43% |
| Total Fat 14.16g | 18% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 26mg | 9% |
| Sodium 519mg | 22% |
| Potassium 383mg | 11% |
| Total Carbs 24.8g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.41g | 3% |
| Protein 14.5g | 23% |
