Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.

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Nutrition Facts

361 calories; calories from fat 26%; fat 10.6g; saturated fat 3.8g; mono fat 4.9g; poly fat 0.6g; protein 21.3g; carbohydrates 43.4g; fiber 2.6g; cholesterol 43mg; iron 3.7mg; sodium 442mg; calcium 88mg.
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