* Exported from MasterCook *

SZECHWAN BEEF STIR-FRY

Recipe By :Susan Parenti
Serving Size : 4 Preparation Time :0:25
Categories : 5-10G Low Carb Meat Beef-Veal Stir Fry
Regional Asian Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb beef flank, R-T-C -- 500gr well-trimmed
2 tbsp sesame oil -- divided
2 tbsp soy sauce
1 1/2 tsp splenda
1 tsp cornstarch
1/4 tsp red pepper flakes
2 cl garlic -- crushed
1 tbsp fresh ginger -- minced
1 sm red bell pepper -- cut into 1-inch piec
1 sm whole baby corn
4 oz snow pea pods -- julienned

Partially freeze beef flank steak to firm (approx. 30 minutes). Cut steak in half lengthwise; cut each half across the grain into 1/8-inch 3mm thick strips. Combine 1 tablespoon sesame oil, soy sauce, splenda and cornstarch; pour over beef strips, tossing to coat. Heat remaining sesame oil in wok or large nonstick skillet over medium-high heat. Add pepper pods, garlic and ginger; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables from pan; reserve. Stir-fry beef strips (half at a time) 2 to 3 minutes. Return vegetables and beef to pan and heat through. Serve immediately.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"












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Per Serving (excluding unknown items): 290 Calories; 17g Fat (54.4% calories from fat); 25g Protein; 8g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 589mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2112 5020