10 Servings
2 pounds sirloin tip steaks, all fat removed
1 2/3 cups uncooked rice
1
cup diagonally sliced green onions
1 cup diagonally sliced celery
5 ounces
water chestnuts, drained and sliced
1 cup thinly sliced mushrooms
5 ounces
bamboo shoots, drained and slivered
1 pound bean sprouts
4 cups spinach leaves,
or shredded Chinese Cabbage
3 tablespoons vegetable oil
1/2 cup beef broth
1/2
cup sherry
1/8 cup light soy sauce
1 teaspoon hot pepper oil
1/2 teaspoon
ground ginger
1 tablespoon honey
1/2 teaspoon freshly ground black pepper,
(optional)
Freeze steak for 30 minutes. Remove and slice across the grain into thin strips
2 to 3 inches long and 1/2 to 1 inch wide. Set aside. Cook rice according to package
directions, omitting salt and butter or margarine. Arrange all the vegetables neatly
on a large platter or tray. Heat a large wok or 12-inch electric skillet to 400F,
Add vegetable oil and a few steak strips and sauté about 2 minutes, or until thoroughly
browned. Repeat with remaining steak. When all strips have been browned, return them
to wok or skillet. In a small bowl, combine beef broth, sherry, soy sauce, hot pepper
oil, ginger and honey. Pour mixture over cooked steak strips. Remove meat with a
slotted spoon and keep warm. When sauce begins to bubble, add onions and celery.
Cook over high heat, tossing constantly, about 2 minutes. Add waterchestnuts and
mushrooms and cook, stirring constantly, 2 minutes, or just until heated. Add bamboo
shoots, bean sprouts, spinach or shredded cabbage and cooked meat. Cook stirring
constantly, 2 minutes or just until thoroughly heated. Season with pepper. Serve
immediately with rice.
Note: If more sauce is desired, add another 1/2 cup
of broth to mixture in wok before serving.
Amount Per Serving
Calories 358 Calories from Fat 103
Percent Total Calories
From:
Fat 29% Protein 28% Carb. 40%
Nutrient Amount per Serving Value
Total Fat 11 g 18%
Saturated Fat 3 g 16%
Cholesterol 52 mg 17%
Sodium 289 mg 12%
Total Carbohydrate 35 g 12%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 25 g
Vitamin A 31% Vitamin C 26% Calcium 0% Iron 26%
