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Ingredientes
- 2 tbsp. oil
- 2 lbs. tenderloin tips, sliced thin, 1/8" thick
- 1 teaspoon fresh grated fresh ginger
- 1 teaspoon chopped garlic
- 1 onion, sliced & cut in half
- 2 c. fresh sliced mushrooms
- 1 red pepper, seeded & sliced
- 1 green pepper, seeded & sliced
- 1/2 c. picante sauce
- 1 1/2 c. beef broth
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hoisin sauce
- 1/4 c. cornstarch
- 1/4 c. water
- 1/2 c. lowfat sour cream
- 1/2 c. minced parsley
Direcciones
- Heat oil in the wok. Add in half the tenderloin pcs and sear for 30 seconds and add in remaining tenderloin pcs and stir fry for 1 minute. Add in fresh ginger, garlic, onion, mushrooms and stir fry for 1 minute. Add in green and red pepper, picante sauce, 1/4 c. of beef broth, Worcestershire sauce and hoisin sauce. Stir fry for 1 minute. Add in remaining 1/4 of beef broth with cornstarch and dissolve. Add in the cornstarch slurry to the meat mix and stir fry for 1 more minute. May be served over wild rice, steamed rice or possibly warm fettuccine. Place a spoonful of lowfat sour cream on top of the stir fry. Add in 1/2 tsp. of picante sauce in the center of lowfat sour cream. Sprinkle with minced parsley.
- TIPS: To be able to slice the meat thinly, it is best to partially freeze beef and then slice to desired thickness. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 121 | 37% |
| Total Fat 13.57g | 17% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.12g | |
| Cholesterol 131mg | 44% |
| Sodium 585mg | 24% |
| Potassium 757mg | 22% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.21g | 3% |
| Protein 35.91g | 57% |
