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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mild quick stir-fry Ingredients:
1/3 cup egg beater |
1 tbls cornstarch |
1/2 tsp sugar |
1/4 tsp ground ginger |
1/4 tsp pepper |
1 lb flank steak |
1 tbls canola oil |
1/2 cup chopped onions |
2 tbls reduced-sodium soy sauce |
2 medium carrots |
1 medium zucchini |
1 cup mushrooms |
6 oz. frozen snow peas |
2 cup cooked rice |
Directions:
1. Cut up meat and vegetables before starting, thinly slice meat, carrots and zuccini. Chop onions and thaw snow peas.
2. In large bowl, whisk egg beater, cornstarch, sugar, ginger and pepper until smooth. Add beef and toss to coat; set aside.
3. In a large wok, heat oil. Saute onions for 1 minute or until crisp-tender. Add beef; stir-fry for 6-7 minutes or until meat is browned and no loner pink. Stir in soy sauce. Add carrots, zucchini, mushrooms and peas; stir-fry for 4-5 minutes or until all vegetables are crisptender. Serve over rice.
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