Recipe by Cooking Light July 1998


Recipe Summary

4 servings (serving size: 1 cup steak mixture and 1/2 cup rice).


Ingredient Checklist


Instructions Checklist
  • Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes. Add onion, and sauté 1 minute. Add mushrooms; cover and cook 2 minutes. Add broth, salt, and pepper. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in sour cream and parsley. Serve with rice.


Nutrition Facts

323 calories; calories from fat 27%; fat 9.5g; saturated fat 3.6g; mono fat 4.1g; poly fat 0.6g; protein 21.9g; carbohydrates 35.7g; fiber 2.4g; cholesterol 43mg; iron 3.6mg; sodium 371mg; calcium 32mg.