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Stir-fried beef with bean sprouts.

Lola W. Malone, Spokane

3/4 pound lean, fat-trimmed tender

beef, thinly sliced

Marinade (recipe follows)

About 2 tablespoons salad oil

1 small (about 1/4 lb.) onion, cut into

thin wedges

1 small (about 1/4 lb.) green bell

pepper, stemmed, seeded, and

thinly sliced 1/2 pound bean sprouts, rinsed

1 cup cherry tomatoes, rinsed,

stemmed, and halved

About 3 cups hot cooked rice

Soy sauce

Mix beef and marinade; let stand 5 to 30 minutes. Place a 12-inch frying pan or wok over high heat; add 2 teaspoons oil, onion, and bell pepper. Stir-fry until slightly limp, about 4 minutes. Pour from pan. Add 2 more teaspoons oil to pan. Lift 1/2 the beef from marinade and stir-fry until slightly rare, about 2 minutes. Add to vegetables. Stir-fry remaining beef with 2 teaspoons oil. Add to cooked meat. Pour marinade into pan; stir until boiling. Add sprouts, cooked ingredients, and tomatoes; stir until hot. Serve with rice and soy to taste. Serves 4.

Per serving: 469 cal.; 25 g protein; 14 g fat (3.5 g sat.); 56 g carbo.; 829 mg sodium; 53 mg chol.

Marinade. Combine 3 tablespoons each soy sauce and dry sherry; 2 tablespoons minced fresh ginger; and 2 teaspoons sugar.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Malone, Lola W.
Article Type:Column
Date:Jul 1, 1992
Previous Article:Peppered potato and two-bean salad.
Next Article:Blueberry-apple deep-dish pie.

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