Beef & pasta^

3 servings

Ingredients

Quantity Ingredient
2 tablespoons Low sodium soy sauce
6 tablespoons Water
1 tablespoon Dry sherry
⅓ cup Water
⅓ cup Beef stock
9 ounces Lean beef flank steak
2 tablespoons Beef stock
1 teaspoon Minced garlic
⅔ cup Sliced yellow bell pepper
4 teaspoons Cornstarch
⅔ cup Sliced red bell pepper
⅔ cup Sliced green bell pepper
¾ cup Cut Italian flat beans, briefly steamed
1 large Onion, separated into rings
1½ cup Cooked small pasta

Directions

SAUCE

MIXED WITH

MIXED WITH

Cook soy sauce mixture, sherry, cornstarch mixture and ⅓ cup beef stock, stirring until sauce thickens. thinly slice steak diagonally across grain. Spray a nonstick pan with Pam. Add stock, garlic and meat. Cook until meat is tender. Add vegetables, toss and cook 2 minutes or until crisp tender. Add pasta and sauce. Mix well and serve hot. Makes 3 servings.

Variation: Substitute green beans or bok choy for other above vegetables. If using bok choy, seperate stalks.

Calories: 290 Protein: 34g Carbohydrates: 25g Fat: 6g Sodium: 73mg Cholesterol: 55mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-16-95

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