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Ginger Beef with Vegetables

Source: Burt Wolf's Origins, Hong Kong
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
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
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.

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.

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
Calories: 280
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 98mg
% Cal. from Fat: 64%
Cholesterol: 43mg
Protein: 18g
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