|Vegetable oil||2 Tablespoon|
|Beef flank steak/Round/chuck blade||1 Pound, cut into strips (1.5 Inches Thick)|
|Mushrooms||1⁄2 Pound, sliced into t shapes|
|Onion||1 Small, sliced|
|Chicken broth/Beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoon water|
|Canned bamboo shoots||8 Ounce, slices (1 Can)|
|Canned water chestnuts||8 Ounce, sliced (1 Can)|
|Scallions||3 , cut into 1 inch length|
|Frozen pea pods||6 Ounce, Defrosted (1 Package)|
|Canned sliced peaches||1 Pound, drained|
Heat oil in the wok and stir-fry beef, mushrooms, and onion for 4 to 5 minutes.
Add broth, soy sauce, and cornstarch mixture.
Cook, stirring constantly, until sauce thickens.
Add vegetables and peaches.
Continue heating until the Vegetables are heated through.
Serve at once with rice.
Calories 422 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 46.5 mg15.5%
Sodium 1106.4 mg46.1%
Total Carbohydrates 37 g12.2%
Dietary Fiber 5.2 g21%
Sugars 20.5 g
Protein 30 g60.2%
Vitamin A 19.5% Vitamin C 57.2%
Calcium 7.2% Iron 24.4%
*Based on a 2000 Calorie diet