Quick beef with broccoli

2 Servings

Ingredients

Quantity Ingredient
½ pounds Lean boneless top round steak
¾ ounce Sun-dried tomatoes, (10) packed without oil
½ cup Boiling water
Vegetable cooking spray
½ teaspoon Vegetable oil
2 cups Fresh broccoli flowerets
¼ cup Sliced green onions
1 Clove garlic, minced
2 teaspoons Cornstarch
6 tablespoons Chablis or other dry white wine
¼ cup Low-sodium soy sauce
2 cups Hot cooked rice, cooked without salt or fat

Directions

Trim fat from steak. Slice steak diagonally across grain into thin strips.

Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice, and set aside.

Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside, and keep warm. Add oil to wok; place over medium high heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions, and garlic; stir-fry 1 minute.

Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly.

Yield: 2 servings (serving size: 1 cup steak mixture and 1 cup rice).

Per serving: 625 Calories; 16g Fat (24% calories from fat); 35g Protein; 78g Carbohydrate; 67mg Cholesterol; 1283mg Sodium Serving Ideas : Serve over rice.

Recipe by: Cooking Light, May 1994, page 126 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.

Related recipes