Sunday, August 12, 2018
This entire meal takes just under an hour to cook and place on the table :-D
And it’s very light on the stomach and calories too!
A plus in my book … ;-)
ORIENTAL BEEF w-VEGGIES & ANGEL HAIR PASTA ~ 4 2 cup servings
¾ pound lean Beef boneless round steak * 2 Tablespoons Sake (rice wine), or Sherry or Chicken broth * 1 Tablespoon finely chopped Gingerroot or 1 teaspoon ground ginger * 2 teaspoons vegetable Oil * ½ teaspoon Salt * 1 clove Garlic, crushed * 1 teaspoon vegetable Oil * 1 cup thinly sliced Zucchini wedges * 1 cup Carrot, julienned * 1 cup Green Onions, sliced * 1 can (8 ounces) Mushroom pieces * 2 Tablespoons Sake (rice wine), or Sherry or Chicken broth * COOKED Angel Hair Pasta for 4
Trim fat from beef steak. Cut beef diagonally into ¼-inch strips. Mix beef, 2 Tablespoons sake, the gingerroot, 2 teaspoons oil, the salt and garlic in a medium glass or plastic bowl. Cover and refrigerate for 30 minutes.
Grating the gingerroot for the marinade
Place pasta in a pot of water and bring to a bowl; reduce heat to a slow boil and cook until al dante; remove from heat and drain well.
While pasta is draining, heat 1 teaspoon oil in wok or deep 12-inch skillet until very hot. Remove beef mixture from ‘fridge and add to skillet – stir fry about 5 minutes or until beef is done.
Add pasta, veggies, and mushrooms; stir-fry about 4 minutes or until veggies are crisp-tender. Sprinkle with 2 Tablespoons sake and serve.