4 Servings
1 cup sliced green onions
8 ounces water chestnuts, rinsed and drained
1
pound flank steaks, all visible fat removed
2 tablespoons light soy sauce
1/4
teaspoon hot pepper oil, or 1/8 teaspoon cayenne pepper
2 cloves garlic, finely
minced
1/2 cup sherry
1 teaspoon grated ginger
2 teaspoons cornstarch
vegetable oil spray
1/2 tablespoon vegetable oil
1/2 tablespoon sesame oil
6
ounces Chinese pea pod, or 1 cup fresh broccoli florets
1/2 pound mushrooms, sliced
1/2
tablespoon vegetable oil
1/2 tablespoon sesame oil
Place flank steak in
freezer for 30 minutes. Remove and slice across the grain into thin strips 2 to 3
inches long and 1/2 to 1 inch wide.
In a glass bowl, combine soy sauce, hot pepper
oil or cayenne pepper, garlic, sherry, ginger and cornstarch. Add meat and stir to
mix well. Allow to sit at room temperature for 30 minutes. Lightly spray an electric
skillet or wok with vegetable oil. Add 1/2 tablespoon of vegetable oil and 1/2 tablespoon
of sesame oil and heat until very hot. Add pea pods or broccoli and mushrooms. Sauté
until lightly browned and tender-crisp. Remove and keep warm. Add remaining oil and
heat until very hot. Add green onions, meat and marinade. Stir quickly until meat
is browned. Return warm vegetables and add water chestnuts to the skillet or wok.
Stir until heated; Serve immediately.
Amount Per Serving
Calories 374 Calories from Fat 159
Percent Total Calories
From:
Fat 42% Protein 29% Carb. 20%
Nutrient Amount per Serving Value
Total Fat 18 g 27%
Saturated Fat 5 g 25%
Cholesterol 57 mg 19%
Sodium 505 mg 21%
Total Carbohydrate 18 g 6%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 27 g
Vitamin A 3% Vitamin C 56% Calcium 0% Iron 28%
