Stir-Fried Beef and Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 370 |
| pro | 24 g |
| total fat | 6 g |
| carb | 56 g |
Added flavour comes from tamari soy sauce (available in health food stores), which has a more pleasant taste than most soy sauces; substitute Japanese soy sauce if tamari is unavailable. Oyster mushrooms enrich the stir-fry, too, but regular mushrooms can be used. If you like more heat, add 1/4 tsp (1 mL) hot pepper flakes.
Ingredients
- 2 cups fusilli pasta
- 1 tsp sesame oil
- 1/2 lb beef strip loin, cut in 1/8-in (3 mm) strips
- 1 cup sliced onions
- 1 cup diagonally sliced carrots
- 1 cup broccoli florets
- 1 cup sliced oyster mushrooms
- 1 cup snow peas, trimmed
- 2 cups bean sprouts
- 1/4 tsp pepper
- 1 Pinch hot pepper flakes
- Sauce:
- 1 cup boiling water
- 1/4 cup tamari soy sauce
- 2 tbsp grated gingerroot
- 2 tsp cornstarch
- 1 clove garlic, minced
Preparation
Sauce: In 2-cup (500 mL) measure, stir together water, soy sauce, ginger, cornstarch and garlic; set aside.
In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm; rinse in cold water. Drain and set aside.
Heat large wok or heavy skillet over high heat; add sesame oil, spreading over wok. Add beef; stir-fry until browned, about 2 minutes. Add sauce, onions, carrots, broccoli, mushrooms and snow peas; simmer for 5 minutes, stirring occasionally.
Stir in bean sprouts, pepper, hot pepper flakes and pasta; heat through.
Source : © CanadianLiving.com
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