Ingrédients pour Beef And Tomato Stir Fry
- 2 ounces cellophane noodles
- 1 pound beef sirloin steak
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 cup beef broth
- 1/4 cup water
- 2 tablespoons steak sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- Zucchini
- 1/4 cup chopped green onions
- 1 (14.5 ounce) can diced tomatoes
- warm water, enough to cover
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Comment préparer Beef And Tomato Stir Fry
- Soak 2 ounces cellophane noodles in enough warm water to cover for 15 minutes.
- Drain the noodles thoroughly.
- Trim excess fat from 1 pound beef sirloin steak.
- Cut the beef steak with the grain into 2-inch strips.
- Cut the strips across the grain into 1/8-inch slices.
- Toss the beef slices with 1 teaspoon cornstarch.
- In a small bowl, whisk together 1/2 cup beef broth, 1/4 cup water, 1 tablespoon cornstarch, 2 tablespoons steak sauce, and 1 tablespoon brown sugar.
- Heat a wok or 12-inch skillet over high heat until very hot.
- Add 1 tablespoon vegetable oil to the wok.
- Rotate the wok to coat the sides with oil.
- Add the beef and 1 tablespoon grated fresh ginger to the wok.
- Stir-fry for about 4 minutes, or until the beef is browned and the ginger is fragrant.
- Pour the broth mixture into the wok.
- Cook and stir for about 1 minute, or until the sauce has thickened.
- Stir in the drained cellophane noodles, 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/4 cup chopped green onions (optional).
- Cook for about 1 minute, or until everything is heated through and the noodles are tender.
- Serve immediately. Enjoy! Makes 4 servings.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
21g
Fat
12g
Carbs
7g
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Weeknight Time To Make Main Ingredient Cuisine Preparation Occasion Beef Vegetables Asian Easy Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Steak Squash Tomatoes Taste Mood Savory Equipment 3 Steps Or Less 4 Hours Or Less Zucchini
