Title: For-1: Beef and Vegetable Stir-Fry with Noodl
Categories: Beef, Pastanoodle
Yield: 1 Serving

1 tb Packed brown sugar
1 tb Wine vinegar
1 tb Soy sauce
1 ts Cornstarch
1/4 lb Round steak
2 ts Vegetable oil
2 c Oriental mix vegetables
4 oz Steamed Chinese noodles,
-broken up

Oriental style frozen vegetables are available in most supermarkets.

Look for vacuum packaged steamed noodles in the produce department. Package
usually contains 350g [approx 11 oz] only 1/4 pkg is required.

In small bowl, combine sugar, vinegar, soy sauce, cornstarch and 1 tb
water. Stir until cornstarch is dissolved; set aside.

Trim fat from steak; cut meat into thin sliced diagonally. In nonstick
skillet, heat half of the oil over medium-high heat; cook meat, stirring,
for 2-3 minutes or until well browned. Remove to plate. Add remaining oil
and vegetables to pan; stir-fry for 5-6 minutes or until tender. Stir
cornstarch mixture; stir into pan along with meat. Cook, stirring, until
sauce is boiling and thickened. Add noodles; cook until heated through.

Per Serving: about 635 calories, 41 g protein, 18 g fat, 77 g carbohydrate
high source fibre, excellent source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"
[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini