Title: Ginger Beef with Vegetables
Categories: Burt, Wolf
Yield: 1 servings

2 c Water
1 c Julienned celery; (2
-1/2-inch x
; 1/4-inch) (4
; ounces)
1 c Julienned carrots; (4
-ounces)
3 tb Vegetable oil
1 tb Sesame oil
12 oz Flank steak; sliced against
-the
; grain, on an angle,
; cut into 4 x
; 1/2-inch strips
2 tb Minced ginger
1 tb Minced garlic
1 ts Cornstarch dissolved in 1
-tablespoon
; water
Salt

In a wok or large skillet bring the water to a boil . Add the celery and
carrots and boil for a minute. Drain and discard the water and wipe the wok
clean.

In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1
minute. Add the ginger and garlic and stir-fry for 30 seconds. Add the
parboiled celery and carrots and stir-fry for 30 seconds. Add the dissolved
cornstarch and cook for a minute or until the sauce begins to thicken.
Season with salt to taste and serve.

Converted by MC_Buster.

Per serving: 1103 Calories (kcal); 90g Total Fat; (74% calories from fat);
66g Protein; 5g Carbohydrate; 173mg Cholesterol; 254mg Sodium Food
Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.