Rosemary-lemon veal stir fry

1 servings

Ingredients

Quantity Ingredient
-Ib. boneless veal round steak, cut l/2-inch thick
3 tablespoons Fresh lemon juice
3 tablespoons Water
1 tablespoon . cornstarch, divided
1 tablespoon . vegetable oil, divided
¼ teaspoon Rosemary, crushed
⅛ teaspoon Ground white pepper l/2 tsp. salt Parsley, chopped Lemon peel, shredded (optional)

Directions

Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For marinade, combine juice, water, 1~2 teaspoons of cornstarch, 11/2 teaspoons of oil, rosemary and pepper. Pour marinade over reserved veal; stir to coat. Cover and refrigerate 15 minutes. Remove veal from marinade; reserve marinade. heat remaining 1~2 teaspoons oil in large non-stick skillet over medium-high heat. Add veal, half at a time, and stir fry just until no longer pink, about 1-2 minutes.

Remove veal from skillet; sprinkle with salt.

Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return veal to skillet with marinade. Cook over medium-high heat until thickened, about 1l/2 minutes. Sprinkle with parsley and lemon peel.

Makes 4 servings.

PREP TIME: 15 minutes. Cook time: 10 minutes.

FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g; carbohydrate 3g; iron .95 mg (5 percent RDA); sodium 336 mg; cholesterol 111 mg.

From the files of Al Rice, North Pole Alaska. Feb 1994

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