Beef Stir Fry
|Peanut oil/Vegetable oil||2 Teaspoon|
|Thinly sliced onion||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs)|
|Diagonally sliced carrot||1⁄2 Cup (8 tbs)|
|Canned beef broth||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Five spice powder||1⁄4 Teaspoon|
|Broiled round steak||8 Ounce|
|Torn spinach||2 Cup (32 tbs)|
|Cooke long grain rice||1 Cup (16 tbs)|
In 10-inch skillet or a wok heat oil; add onions, mushrooms, and carrot and cook, stirring quickly and frequently, until carrot is tender.
In measuring cup or small bowl combine broth, sherry, soy sauce, cornstarch, and spice, stirring to dissolve cornstarch; pour over vegetables and, stirring constantly, bring to a boil.
Reduce heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated.
Serve over hot rice.
Serving size: Complete recipe
Calories 783 Calories from Fat 155
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 4.5 g22.7%
Trans Fat 0.3 g
Cholesterol 124.8 mg41.6%
Sodium 2516.7 mg104.9%
Total Carbohydrates 90 g29.9%
Dietary Fiber 7.3 g29.4%
Sugars 11.3 g
Protein 65 g130.3%
Vitamin A 371.6% Vitamin C 56.9%
Calcium 17.9% Iron 53.5%
*Based on a 2000 Calorie diet