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Stir 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|
|Calories from Fat: 48 (54%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 89
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