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Add a photoServings: 4
Ingredients
- 1/2 pound flank steak
- 1 1/2 teaspoon cornstarch
- 1/2 head cauliflower
- 1 tbsp. sherry
- Water
- 1 teaspoon salt
- 4 tbsp. oil
- 1/2 carrot, sliced thin
- 1/4 c. frzn peas
Directions
- Combine beef with 1/2 tsp. salt, 1 1/2 tsp. cornstarch and 1 Tbsp. oil. Mix well. Separate cauliflower. Cook it and carrot in boiling water for 10 min. Drain. Plunge peas in boiling water for 1 second. Rinse with cool water. Heat 2 Tbsp. oil to 400 degrees. Fry beef 1 minute. Add in sherry and cook 1 minute. Remove and set aside.
- Combine sauce ingredients. Heat 1 Tbsp. oil to 400 degrees. Stir fry carrots, cauliflower and peas for 1 minute. Add in peas last. Add in 1/2 tsp. salt and beef. Quickly pour in sauce mix. Stir fry 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 157 | 69% |
| Total Fat 17.72g | 22% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 20mg | 7% |
| Sodium 627mg | 26% |
| Potassium 226mg | 6% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.04g | 1% |
| Protein 12.55g | 20% |
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