- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | pound | beef, round steak | |
| 1/4 | cup | soy sauce | |
| 1 | clove | garlic | diced |
| 1 1/2 | teaspoons | ginger root | fresh, grated |
| 1/4 | cup | vegetable oil | |
| 1 | cup | scallions, spring or green onions | thinly sliced |
| 1 | cup | sweet red bell peppers | or green |
| 1 | Stalk | celery | cut thin |
| 1 | tablespoon | cornstarch | |
| 1 | cup | water | |
| 2 | each | tomatoes | wedged |
Cut beef across grain into thin strips,1/8" thick.
Combine soy sauce, garlic and ginger.
Add beef , toss.
Set aside while preparing vegetables.
Heat oil in wok.
Add beef, toss over high heat until browned.
Taste meat. If it is not tender,cover and simmer for 30 to 40 minutes over low heat.
Turn heat up and add vegetables.
Toss until vegetables are tender crisp,about 10 minutes.
Mix cornstarch with water.
Add to pan.Stir and cook until thickened.
Add tomatoes.
| % Daily Value* | |
| Total Fat 24.0g | 38% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 952mg | 40% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 39% | Vitamin C | 101% | |
| Calcium | 4% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). ...
>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.
Add your comment