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Suggest a better descriptionStir fry the garlic in a wok or very large skillet in half the butter for 1 minute. Add the onion and green bell pepper. Stir fry until tender (4 to 5 minutes longer). Transfer the vegetables to a bowl using a slotted spoon. Add the remaining butter to the wok. Stir fry the steak (in batches if necessary to prevent overcrowding) until cooked through (2 to 3 minutes). Return the vegetables to the wok. Add the broth and soy sauce. Bring to a boil. Stir the water and cornstarch together in a cup. Add to the mixture in the wok. Cook, stirring, until bubbly. Cook another 2 minutes. Add the paprika, tomato wedges and snow pea pods. Cook, stirring rapidly, for 30 seconds. Serve over rice. Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:56:05 -0800 From: Joel Ehrlich
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Serving Size: 1 Serving (626g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 89 | ||
Calories from Fat: 48 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 1678.3mg | 58 % | |
Potassium 375.3mg | 10 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.9g | ||
Protein 6.5g | 9 % | |
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: 89
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