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Recipe: Gingered Beef-and-Pineapple Stir-Fry edit
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Upload a photoCreated by: Anonymous
edit Ingredients
1 |
pound Lean flank steak |
1 |
tablespoon Peeled minced gingerroot |
2 |
teaspoons Sugar |
2 |
tablespoons Low-sodium soy sauce |
2 |
tablespoons Sherry |
3 |
|
|
Vegetable cooking spray |
2 |
teaspoons Dark sesame oil |
2 |
teaspoons Cornstarch |
4 |
teaspoons Rice vinegar |
2 |
cups Cubed fresh pineapple |
1 |
cup Diagonally sliced green onions, (3-inch) |
1 |
cup Thinly sliced fresh mushrooms |
1 |
cup Fresh snow peas, (ΒΌ pound) |
1 |
cup Julienne-cut red bell pepper strips, (3-inch) |
6 |
cups Hot cooked somen or, (white noodles) angel hair pasta (cooked without salt or fat) |
edit Preparation
Step 1 |
Trim fat from steak. |
Step 2 |
Cut steak lengthwise with grain into 1/4-inch-thick slices; cut slices in half crosswise. |
Step 3 |
Combine steak and next 5 ingredients in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade. |
Step 4 |
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 4 minutes. Combine cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and next 4 ingredients to skillet; stir-fry 3 minutes or until vegetables are crisp-tender. |
Step 5 |
Yield: 6 servings (serving size: 1 cup steak mixture and 1 cup somen). |
Step 6 |
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