Szechwan Beef Stir-Fry
INGREDIENTS:
-Ib. boneless veal round 1/4 ts Rosemary, crushed
-steak, cut l/2-inch thick 1/8 ts Ground white pepper
3 tb Fresh lemon juice -l/2 tsp. salt
3 tb Water -Parsley, chopped Lemon
1 tb . cornstarch, divided -peel, shredded (optional)
1 tb . vegetable oil, divided
-Ib. boneless veal round 1/4 ts Rosemary, crushed
-steak, cut l/2-inch thick 1/8 ts Ground white pepper
3 tb Fresh lemon juice -l/2 tsp. salt
3 tb Water -Parsley, chopped Lemon
1 tb . cornstarch, divided -peel, shredded (optional)
1 tb . vegetable oil, divided
Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For marinade, combine juice, water, 1~2 teaspoons of cornstarch, 11/2 teaspoons of oil, rosemary and pepper. Pour marinade over reserved veal; stir to coat. Cover and refrigerate 15 minutes. Remove veal from marinade; reserve marinade. heat remaining 1~2 teaspoons oil in large non-stick skillet over medium-high heat. Add veal, half at a time, and stir fry just until no longer pink, about 1-2 minutes. Remove veal from skillet; sprinkle with salt.
Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return veal to skillet with marinade. Cook over medium-high heat until thickened, about 1l/2 minutes. Sprinkle with parsley and lemon peel. Makes 4 servings.
PREP TIME: 15 minutes. Cook time: 10 minutes.
FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g; carbohydrate 3g; iron .95 mg (5 percent RDA); sodium 336 mg; cholesterol 111 mg.
Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return veal to skillet with marinade. Cook over medium-high heat until thickened, about 1l/2 minutes. Sprinkle with parsley and lemon peel. Makes 4 servings.
PREP TIME: 15 minutes. Cook time: 10 minutes.
FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g; carbohydrate 3g; iron .95 mg (5 percent RDA); sodium 336 mg; cholesterol 111 mg.