* Exported from MasterCook *

Stir-Fried Beef and Green Beans with Sun-Dried Tomatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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1 pound green beans -- tips removed; sliced diagonally into 2" pieces
1 pound flank steak -- thinly sliced across the grain into 2" square pieces
1 egg white
2 tablespoons arrowroot
1 tablespoon reduced-sodium soy sauce
15 sun-dried tomatoes -- soaked in hot water for 15 minutes
1 teaspoon garlic -- finely minced
3 scallions -- cut into 2" sections (green parts only)
1 tablespoon peanut oil -- * adapted
1 teaspoon hot chili oil
SAUCE:
1/3 cup beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon arrowroot
freshly ground pepper -- to taste

Bring a pot of water to a boil, drop in the green beans, and allow to cook for 1 to 2 minutes. Drain, run under cold water, and drain again.

Place the beef in a bowl, add the egg white, arrowroot, and soy sauce; stir until smooth and allow the beef to marinate until ready to cook -- at least 1 hour at room temperature or 203 hours in the refrigerator.

Squeeze the moisture from the tomatoes. Cut each into 2 or 3 pieces, and set near the cooking area along with the garlic and scallions.

Combine the sauce ingredients together and place alongside the other ingredients.

Heat a wok or large heavy nonstick skillet. Add the peanut oil and when hot, stir-fry the garlic and scallions for 30 seconds. Add the beef and continue to stir-fry for 2 minutes, or until it just loses its pink color.

Add the beans and tomatoes and continue to stir-fry for an additional 1 to 2 minutes. Add the sauce, stir to combine, cover, and allow to cook over medium heat for an additional minute.

Add the chili oil at the last moment, stir, and serve immediately.

Source:
"Adapted from Make It Easy, Make It Light"
Copyright:
"1987"

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Per serving, per MasterCook:
333 Calories; 17 g. fat; 5 g. fiber; 58 mg. cholesterol; 869 mg. sodium; 67 mg. calcium

7 WW POINTS

* Original recipe calls for 2 tablespoons of peanut oil. I cut it back to 1 tablespoon.

M.C. formatted by Dina (mdkbweiss@erols.com) on 9/14/01.