8 Servings
1 pound flank steaks, all visible fat removed
6 ounces snow peas
vegetable
oil spray
1 tablespoon vegetable oil
1/2 cup chopped onions
3 cloves garlic,
minced
4 cups small cauliflower florets
2 cups beef broth
1 3/4 cups red
bell peppers
2 tablespoons cornstarch
2 tablespoons light soy sauce
1/4
cup cold water
1/4 cup sherry
1 tablespoon grated ginger
1/4 teaspoon hot
pepper sauce
Place flank steak in the 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.
Rinse snow peas, trim ends and set aside. Heat a nonstick electric skillet to 400F.
Spray skillet with vegetable oil. Add half of beef and stir-fry just until browned.
Remove and set aside. Repeat procedure with remaining beef. Heat oil in skillet and
add onion and garlic. Sauté until onion is translucent. Add cauliflower and broth.
Cook, stirring gently, about 2 minutes. Add bell pepper and snow peas. Cook, stirring
gently, about 2 minutes. Add bell pepper and snow peas. Cook 1 minute longer. In
a bowl, combine last six ingredients. Stir to mix well; pour into skillet. Add beef
and cook, stirring constantly, until sauce thickens. Serve with rice if desired.
Amount Per Serving
Calories 169 Calories from Fat 64
Percent Total Calories
From:
Fat 38% Protein 35% Carb. 23%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 2 g 11%
Cholesterol 29 mg 10%
Sodium 451 mg 19%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 15 g
Vitamin A 26% Vitamin C 152% Calcium 0% Iron 13%
