Beef & Pasta^ Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
SAUCE
2 tbsp: Low sodium soy sauce,
MIXED WITH
6 tbsp: Water,
4 tsp: Cornstarch,
1 tbsp: Dry sherry,
MIXED WITH
1/3 cup: Water,
2/3 cup: Sliced red bell pepper,
1/3 cup: Beef stock,
2/3 cup: Sliced green bell pepper,
9 ounce: Lean beef flank steak,
3/4 cup: Cut Italian flat beans,
2 tbsp: Beef stock,
-briefly steamed,
1 tsp: Minced garlic,
1 large: Onion, separated into rings
2/3 cup: Sliced yellow bell pepper,
1 1/2 cup: Cooked small pasta,
Directions:
Cook soy sauce mixture, sherry, cornstarch mixture and 1/3 cup beef
stock, stirring until sauce thickens. thinly slice steak diagonally
across grain. Spray a nonstick pan with Pam. Add stock, garlic and
meat. Cook until meat is tender. Add vegetables, toss and cook 2
minutes or until crisp tender. Add pasta and sauce. Mix well and
serve hot. Makes 3 servings.
Variation: Substitute green beans or bok choy for other above
vegetables. If using bok choy, seperate stalks.
Calories: 290 Protein: 34g Carbohydrates: 25g Fat: 6g Sodium: 73mg
Cholesterol: 55mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95
Source from luhu.jp
stock, stirring until sauce thickens. thinly slice steak diagonally
across grain. Spray a nonstick pan with Pam. Add stock, garlic and
meat. Cook until meat is tender. Add vegetables, toss and cook 2
minutes or until crisp tender. Add pasta and sauce. Mix well and
serve hot. Makes 3 servings.
Variation: Substitute green beans or bok choy for other above
vegetables. If using bok choy, seperate stalks.
Calories: 290 Protein: 34g Carbohydrates: 25g Fat: 6g Sodium: 73mg
Cholesterol: 55mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95
Source from luhu.jp