- 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 Publisher. All rights reserved.
nutrition information per serving
280 calories; 20g total fat; 43mg cholesterol; 98mg sodium; 6g carbohydrates; 1g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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