Beef Salad Stir Fry^
chinese, healthy, main dish, pasta, quick
1 fast & healthy 8/92
1 carolyn shaw 6-95
1 dressing
2 tablespoon white vinegar
2 tablespoon reduced sodium soy sauce
1 tablespoon orange juice
2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 centiliter garlic, minced
1 salad
4 oz uncooked whole wheat
1 spaghetti
3/4 lb beef top round steak,
1 trimmed of fat, cut in thin
1 strips
2 cup broccoli florets
1 small red bell pepper, cut in 1/4
1 strips
4 cup shredded chinese cabbage
1/3 cup sliced green onions
Combine all dressing ingredients, blend well and set aside.
Cook spaghetti to desired doneness. Drain; rinse with cold water. Meanwhile, spray nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef strips; srit fry 2 minutes. Add broccoli and bell pepper; stirfry 2-3 minutes or until beef is browned and vegetables are crisp-tender.
Combine beef mixture, cooked spaghetti, chinese cabbage and green onions. Pour dressingover; toss lightly. Serve immediately. 6 (1 1/2 cup) servings.
Per serving: 170 calories, 18 g protein, 19 g carbohydrate, 4 g fiber, 4 g fat, 33 mg cholesterol, 280 mg sodium, 470 mg potassium, 1/2 starch, 2 lean meat and 1 vegetable exchange.
Yield: 6 servings