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Szechwan Spiced Beef Shreds
Yield: 6 servings
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pound flank steak
/4 cup oil
teaspoon minced ginger root
teaspoons minced garlic
scallions, cut 1−inch long (use stems)
dry red chile peppers, finely chopped
tablespoon dry sherry
tablespoon red wine vinegar
water chestnuts, coarsely ground
cup shredded bamboo shoots
/2 green bell pepper, thinly sliced
/2 cup water or chicken broth
tablespoons cornstarch
tablespoon water
teaspoon sesame oil
Marinade
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/4 teaspoon salt
/2 teaspoon Splenda
tablespoon cornstarch
Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours.
Heat 4 teaspoons oil in wok to 350 degrees F. Add beef mixture and stir to separate pieces. Blanch
briskly until beef just loses its redness. Remove to a bowl.
Heat 2 teaspoons oil in wok. Add ginger, garlic, scallions and chile peppers. Stir−fry about 10 seconds.
Stir in sherry and vinegar. Cook until it bubbles gently. Add water chestnuts, bamboo shoots and
green bell pepper.
Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to
boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and
serve.
Per Serving: 287 Cal (56% from Fat, 30% from Protein, 14% from Carb); 22 g Protein; 18 g Tot Fat;
1
0 g Carb; 1 g Fiber; 18 mg Calcium; 2 mg Iron; 166 mg Sodium; 51 mg Cholesterol
Szechwan Spiced Beef Shreds
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