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Suggest a better descriptionPartially freeze beef. Thinly slice across the grain into bite-size strips; set aside. For sauce, combine soy sauce, water and cornstarch; set aside. Heat 1 tablespoon of oil in a large skillet or wok over High heat. Stir-fry half of the beef until browned. Remove and repeat with remaining beef, adding additional oil as needed. Remove meat and keep warm. Add onions, green pepper and celery to pan; stir-fry until crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce; addto pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tomatoes, cook just until heated through. Serve over rice. Yield: 4 servings. MC formatting by bobbi744@sojourn.com Recipe by: Quick Cooking Magazine, May/June 98, Extra Booklet Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 | ||
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Calories: 345 | ||
Calories from Fat: 211 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 59mg | 18 % | |
Sodium 330.9mg | 11 % | |
Potassium 661mg | 17 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.6g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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