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Beef And Tomato Stir-Fry
For best results, partially freeze the steak before slicing it into thin strips.
Ingredients
2 teaspoons canola oil
2 garlic cloves
1 tablespoon sliced fresh ginger
1 pound (450 g) lean sirloin steak, thinly sliced
4 green onions, cut into 2-inch (5-cm) pieces
½ cup (55 g) sliced water chestnuts
2 tomatoes, cut into 6 wedges
2 tablespoons chopped walnuts
2 teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry
2 cups cooked white rice (¾ cup/100 g uncooked)
Details
Serves: 4
Method
Heat oil in a wok or large nonstick skillet. Add garlic and ginger and stir-fry until golden; remove and discard. Add steak slices and quickly stir-fry until meat is no longer pink, about 2 minutes. Add green onions, water chestnuts, tomatoes and walnuts. Continue to stir-fry about 1 minute. In a cup, blend cornstarch with soy sauce and sherry; stir to dissolve cornstarch. Pour into wok or skillet, stirring constantly until sauce is slightly thickened and pieces are well coated. Serve over rice.
Each serving contains:- Cal.392, Cal. from Fat 99, Protein 31g, Carb.40g, Total Fiber 4g, Total Fat 11g, Sat. Fat 3g, Chol.75mg, Sodium 237mg
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