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3/4 lb FLANK STEAK 1 ts OIL
1/4 c SOY SAUCE 1 ea ONION, CHOPPED
1/4 c WATER 2 c BROCCOLI, CHOPPED
2 tb HONEY 1 ea GREEN PEPPER, CHOPPED
4 ea CLOVES GARLIC, MINCED 1 ea TOMATO, CHOPPED
1/2 ts GINGER
4 servings
TRIM FAT FROM BEEF. CUT INTO STRIPS. COMBINE SOY SAUCE, WATER, HONEY,
GINGER AND GARLIC IN A SHALLOW PAN OR DISH. ADD MEAT AND TURN TO COAT.
COVER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR. ADD OIL TO A WOK OR STIR
FRY PAN AT MEDIUM HIGH HEAT. ADD STEAK AND VEGETABLES EXCEPT FOR TOMATO
AND COOK FOR 3 TO 5 MINUTES. ADD TOMATO AND COOK FOR ADDITIONAL 3 MINUTES
OR UNTIL DONE. SERVES FOUR. PER SERVING: 414 CALORIES, 20 % FAT - 9.2 gm
FAT.
1/4 c SOY SAUCE 1 ea ONION, CHOPPED
1/4 c WATER 2 c BROCCOLI, CHOPPED
2 tb HONEY 1 ea GREEN PEPPER, CHOPPED
4 ea CLOVES GARLIC, MINCED 1 ea TOMATO, CHOPPED
1/2 ts GINGER
4 servings
TRIM FAT FROM BEEF. CUT INTO STRIPS. COMBINE SOY SAUCE, WATER, HONEY,
GINGER AND GARLIC IN A SHALLOW PAN OR DISH. ADD MEAT AND TURN TO COAT.
COVER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR. ADD OIL TO A WOK OR STIR
FRY PAN AT MEDIUM HIGH HEAT. ADD STEAK AND VEGETABLES EXCEPT FOR TOMATO
AND COOK FOR 3 TO 5 MINUTES. ADD TOMATO AND COOK FOR ADDITIONAL 3 MINUTES
OR UNTIL DONE. SERVES FOUR. PER SERVING: 414 CALORIES, 20 % FAT - 9.2 gm
FAT.
