Beef and Tomato Stir-Fry

[JJ Judkins]

* Exported from MasterCook *

Beef and Tomato Stir-Fry - 12g Carbs, 1g Fiber

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Diabetic
Tex- Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb top round or flank steak
2 Tbsp cornstarch
2 Tbsp sherry
1 Tbsp soy sauce
2 Tbsp vegetable oil
1 onion -- thinly sliced
2 cloves garlic -- minced
4 tomatoes -- cut in wedges
4 green onions -- cut in thin 2 inch long strips

Cut beef across the grain into thin strips; cut strips into 2-inch lengths. In bowl,

combine cornstarch, sherry, and soy sauce, mix until smooth. Add beef and toss to coat.

In wok or nonstick skillet, heat oil over high heat. Add beef and stir-fry for 2 minutes,

add onion and stir-fry for 1 minute or until beef is browned. Add garlic and tomatoes,

stir-fry until tomatoes are heated through, 1 to 2 minutes. Stir in green onions and serve

immediately.

For variety, add green peppers, broccoli, or snow peas, and cook until crisp-tender, adding

water if necessary to prevent burning.

Makes 4 servings

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Per Serving (excluding unknown items): 131 Calories; 7g Fat (50.2% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0