Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light August 1997

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Yield:
2 servings (serving size: 1 cup beef mixture and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef; stir-fry 2 minutes. Remove beef from skillet; set aside. Wipe skillet clean with a paper towel.

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  • Heat 1/2 teaspoon oil in skillet. Add sliced shallots, bell pepper strips, and minced garlic, and stir-fry 1 minute. Add mushrooms, and stir-fry 2 minutes. Stir in wine, and cook 1 minute. Add broth; reduce heat, and simmer 3 minutes. Return beef to skillet, and cook 1 minute. Stir in chopped basil, salt, and pepper. Serve with rice.

Nutrition Facts

406 calories; calories from fat 20%; fat 9.2g; saturated fat 2.7g; mono fat 3.8g; poly fat 0.9g; protein 24.7g; carbohydrates 55.8g; fiber 4g; cholesterol 53mg; iron 6.8mg; sodium 355mg; calcium 60mg.
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