Lemon Beef Oriental
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin tip
cut into bite-sized pieces |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ⅔ | cup |
beef stock
|
|
| 1 | pound |
snow pea pods
fresh, chinese pea |
|
| ½ | cup |
mushrooms
freash |
*
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
cornstarch
|
|
| ⅛ | teaspoon |
ginger
ground |
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin tip
cut into bite-sized pieces |
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 158 | ml |
beef stock
|
|
| 453.6 | g |
snow pea pods
fresh, chinese pea |
|
| 118 | ml |
mushrooms
freash |
*
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
cornstarch
|
|
| 0.6 | ml |
ginger
ground |
|
| 1 | x |
rice, cooked
|
*
|
Directions
Heat oil with salt in wok or heavy skillet over medium-high heat.
Stir-fry steak pieces until browned.
Sprinkle with lemon peel.
Add broth, peas and mushrooms.
Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4 to 5 servings
