Lemon Ginger Beef Recipe
¾ pound flank steak
1 tablespoon cornstarch
1 tablespoon dry sherry or red wine
2 large carrots, julienne cut
1 medium onion, diced
1 cup sliced mushrooms
1 clove garlic, minced
Lemon-Ginger Sauce:
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon dry sherry or red wine
½ teaspoon ginger
1 clove garlic, minced
Slice meat across the grain into thin, bite-sized pieces. Combine with 1 tablespoon cornstarch and 1 tablespoon dry sherry or red wine and allow marinating in the refrigerator for 20-30 minutes. Combine the sauce ingredients and mix well. Slightly heating the honey will help it mix easier with the other ingredients.
Spray a wok or large nonstick skillet and heat over medium-high heat until hot. Add meat and stir-fry for 3-4 minutes. Remove meat from skillet and keep warm. Repeat the stir-fry method with the carrot and onion until softened. Add the mushrooms and the lemon-ginger sauce and bring to boil. Cook stirring constantly until thickened and bubbly. Add the meat back to the skillet and heat through. Can be served with rice (not included in the nutritional analysis).
Makes 4 Servings
Serving Size: 6-8 ounces
Nutrients per serving:
Calories: 235
Total fat: 9 grams
Saturated fat: 4 grams
Cholesterol: 43 mg
Sodium: 62 mg
Carbohydrate: 19 grams
Protein: 18 grams
Dietary fiber: 2 gram
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