Asian Beef and Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
lean ground beef |
|
4 |
ounces |
mushroom caps -- sliced |
|
5 |
ounces |
water chestnuts -- sliced |
|
1 |
pound |
Yukon Gold potatoes -- sliced |
|
2 |
tablespoons |
vegetable oil |
|
2 |
teaspoons |
low sodium soy sauce |
|
1 |
teaspoon |
Asian seasoning -- see recipe |
|
1 |
cup |
red wine |
Slice and peel the potatoes and cover them in water. Boil for 15 minutes or until tender. Add oil to wok and cook beef, mushrooms, and water chestnuts until no pink show. Return potatoes to wok. Add soy sauce and seasoning. Stir to coat. Makes 6 Servings |
Per Serving: 332 Calories; 22g Fat (57.9% calories from fat); 16g Protein; 20g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat. |