Chinese Beef with Vegetables
| Yield: | 4 Servings |
| Categories: | Low-Fat, Meats |
| 1 | ts | Peanut oil |
| 2 | ts | Water |
| 12 | oz | Round steak; trimmed of fat; cut diagonally into |
| 1 | md | Onion; chopped |
| 1/4 | ts | Ground ginger |
| 2 | c | Broccoli; chopped |
| Carrots; sliced | ||
| 1 | c | Beef stock |
| 1 | c | Snow peas |
| 1/2 | c | Water chestnuts; drained |
| Sliced | ||
| 1/2 | c | Bean sprouts |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| PER SERVING | ||
| *cals | ||
| *mg chol | ||
| *gm dietary fiber | ||
| *gm fat | ||
| *mg sodium (analyses do not | ||
| DIVIDER | -- include the rice, wh | |
| 1 | Gm of fat per; 1/2 cup |
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