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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 4 servings
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RECIPE INGREDIENTS
| 2 cups water |
| 1 cup julienned celery (2 1/2-inch-by-1/4-inch) |
| 1 cup julienned carrots |
| 3 tablespoons vegetable oil |
| 1 tablespoon sesame oil |
| 12 ounces flank steak, sliced against the grain, on an angle, cut into 4 x 1/2-inch strips |
| 2 tablespoons minced ginger |
| 1 tablespoon minced garlic |
| 1 teaspoon cornstarch dissolved in 1 tablespoon water |
| Salt |
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DIRECTIONS
In a wok or large skillet bring the water to a boil. Add the celery and carrots and boil for a minute. Drain and discard the water and wipe the wok clean.
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In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1 minute. Add the ginger and garlic and stir-fry for 30 seconds. Add the parboiled celery and carrots and stir-fry for 30 seconds. Add the dissolved cornstarch and cook for a minute or until the sauce begins to thicken. Season with salt to taste and serve.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 servings
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