Directions: In a mixing bowl, whisk together the wine, sugar, black pepper and fennel seeds. Add the steak strips and toss to combine. Allow to marinate for 2 hours or overnight in refrigerator. In a large saute pan, heat the oil until very hot. Strain the meat from the marinade (save marinade) and add the meat to the pan. Saute to brown on all sides. Add the scallions and radishes and saute for 2 minutes. Add the reserve marinade, chicken stock, and soy sauce. Stir to combine and bring to a simmer. Stir in the arrowroot to thicken sauce. Allow to cook for 2 minutes.
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|Serving Size: 1 Serving (1165g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 458 (38%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 169.6mg||52 %|
|Sodium 4819.2mg||166 %|
|Potassium 2534.1mg||67 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 37.5g|
|Protein 114.9g||164 %|
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Calories per serving: 1215
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