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Recipe Name: For-1: Beef And Vegetable Stir-fry With Noodl Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Packed brown sugar
1 Tablespoon(s) Wine Vinegar
1 Tablespoon(s) Soy sauce
1 Teaspoon(s) Cornstarch
1/4 Pound(s) Round steak
2 Teaspoon(s) Vegetable oil
2 Cup(s) Oriental mix vegetables
4 Ounce(s) Steamed Chinese noodles
broken up
Oriental style frozen vegetables are available in most
supermarkets.Look for vacuum packaged steamed noodles in the produce
department.Package usually contains 350g [approx 11 oz] only 1/4 pkg is
required.In small bowl, combine sugar, vinegar, soy sauce, cornstarch
and 1 tbwater. Stir until cornstarch is dissolved; set aside.Trim fat
from steak; cut meat into thin sliced diagonally. In nonstickskillet,
heat half of the oil over medium-high heat; cook meat,stirring, for 2-3
minutes or until well browned. Remove to plate. Addremaining oil and
vegetables to pan; stir-fry for 5-6 minutes or untiltender. Stir
cornstarch mixture; stir into pan along with meat. Cook,stirring, until
sauce is boiling and thickened. Add noodles; cook untilheated
through.Per Serving: about 635 calories, 41 g protein, 18 g fat, 77
gcarbohydrate high source fibre, excellent source iron.Source: Canadian
Living magazine Oct 94 Presented in article by RoseMurray: "Health &
Well-Fare: Cooking On Your Own" [-=PAM=-] PA_Meadows@msn.comFrom
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 902
Calories From Fat: 356
Total Fat: 39.7g
Cholesterol: 80.5mg
Sodium: 627mg
Potassium: 328.5mg
Carbohydrates: 114.9g
Fiber: <1g
Sugar: 13.6g
Protein: 19.7g

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