Healthy Pregnancy Cookbook

Stir-Fry Beef and Sugar Peas

Ingredients

1 lb sirloin steak
3 Tbs soy sauce, divided use
3 tsp cornstarch
2 1/2 tsp granulated sugar
1/4 cup vegetable oil
2 oz fine egg noodles
6 oz sugar peas
3 Tbs oil, divided use
1/4 tsp thinly sliced gingerroot
2 carrots, sliced
1 (10-ounce) jar baby corn
1 lb mushrooms
2 Tbs rice wine vinegar

Procedure

1. Partially freeze sirloin steak then thinly slice diagonally against the grain into 2' x 1/4' strips.
2. Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sugar; pour over the steak and marinate for 1 hour in refrigerator.
3. Pour 1/4 cup oil into a hot wok. Add fine egg noodles and fry for 3 seconds. Remove and arrange around the edge of a serving platter. Drain the wok and add trimmed sugar peas; stir-fry for 2 minutes. Remove and arrange next to the noodles.
4. Pour 2 tablespoons oil into the wok, coating the sides. Add the steak and sliced ginger root; stir-fry for 4 to 5 minutes. Remove and set aside.
5. Add 1 tablespoon oil then stir fry thinly sliced carrots, baby corn, and mushrooms; stir-fry for 3 minutes. Combine 2 tablespoons soy sauce, rice wine, 2 teaspoons sugar, and 2 teaspoons cornstarch. Add to the wok and cook until thickened, stirring constantly. Return the steak, heat through, then transfer to the center of the serving platter.

Serves 4. Per Serving: Calories 281; Calories from fat 151(51%); Fat 17g; Carbohydrates 16g; Sugar 4g; Fiber 2g; Protein 17g

Make this good recipe better by adding more vegetables such as sliced carrots and broccoli.

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