Asian-style Steak
From canned_food_fan 13 years agoIngredients
- 1 tablespoon vegetable oil shopping list
- 2 pounds lean steak fillets, trimmed and cut in strips shopping list
- 1 can (14 1/2 ounces) diced, no-salt added tomatoes, drained shopping list
- 4 stalks celery, sliced shopping list
- 2 medium onions, sliced shopping list
- 1 can (4 ounces) mushrooms, drained shopping list
- 1/4 cup water shopping list
- 1/4 cup lite soy sauce shopping list
- 1 tablespoon cornstarch shopping list
- 3 cups fresh mung bean sprouts shopping list
- 1 can (5 ounces) sliced water chestnuts, drained shopping list
- 1 can (5 ounces) bamboo shoots, drained shopping list
- 3 cups cooked brown or white rice shopping list
How to make it
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 25 minutes
- Preparation:
- Heat the oil in a large skillet over high heat. Add the steak strips, and cook and stir until the surfaces are seared. Add the tomatoes, celery, onions and mushrooms. Cover and simmer for 2 minutes. Mix the water, soy sauce and cornstarch in a small bowl; set aside. Add the bean sprouts, water chestnuts and bamboo shoots to the skillet; heat through. Stir in the soy sauce mixture, and keep stirring until the sauce thickens. Serve over cooked rice.
- Servings: 6
- Nutritional Information Per Serving:
- calories 430; total fat 12g (saturated fat 4g); cholesterol 90mg; sodium 590mg; carbohydrate 39g (fiber 6g); protein 39g
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