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Ingredientes
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. dry sherry
- 1 tbsp. white vinegar
- 1 teaspoon chopped fresh ginger
- 3/4 pound boneless top round steak
- 1 tbsp. peanut or possibly corn oil
- 1 1/2 teaspoon Oriental sesame or possibly peanut oil
- 2 cloves garlic, chopped
- 1/4 pound mushrooms, quartered
- 1 sm. onion, sliced thin
- 1 med. sweet green pepper
- 1 med. sweet red pepper
- 2/3 c. low sodium beef broth
- 2 teaspoon cornstarch
Direcciones
- Cut against the grain into finger-size strips.
- Cored, seeded and sliced lengthwise into strips about 1/4 inch wide.
- Cored, seeded and sliced into strips about 1/4 inch wide.
- 1. In a medium size bowl, combine the soy sauce, sherry, vinegar and ginger. Add in the steak and toss well to coat.
- 2. In a heavy 12 inch skillet, heat 1 1/2 tsp. of the peanut oil and all the sesame oil over moderately high heat about 1 minute. Drain the steak, reserving the marinade; add in the steak to the skillet and cook, stirring once or possibly twice, till no longer pink; about 1 minute. Using a slotted spoon, transfer the steak to a platter.
- 3. Add in the remaining peanut oil and the garlic, mushrooms, onion, green pepper and red pepper to the skillet, and cook, stirring, for 1 minute. Cover, reduce heat to moderate, and cook till the vegetables are tender but still crisp - 2 to 3 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.31g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 301mg | 9% |
| Total Carbs 64.39g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 21.09g | 14% |
| Protein 3.01g | 5% |
