Chinese Beef and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
onions -- minced fine |
|
1/4 |
teaspoon |
garlic -- minced fine |
|
1/8 |
teaspoon |
crushed red pepper |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
teaspoon |
no salt added tomato paste |
|
1 |
teaspoon |
hoisin sauce |
|
1 |
tablespoon |
reduced-sodium soy sauce |
|
1/2 |
teaspoon |
five-spice powder |
|
1 |
teaspoon |
packed dark brown sugar |
|
1 |
tablespoon |
butter |
|
8 |
ounces |
Portobello mushrooms -- sliced |
|
1/2 |
pound |
sirloin steak - trimmed -- sliced thin |
| Mix everything except the butter, mushrooms and steak together. Set aside. |
| Melt the butter in a large frying pan or wok. Add mushrooms and beef and cook on med-high heat until the mushrooms soften and meat is cooked through. Drain. |
| Add sauce to the meat and mushrooms and cook until mushrooms and meat are coated and sauce is heated through. |
| Makes 2 servings. |
| Per Serving: 334 Calories; 22g Fat (58.9% calories from fat); 24g Protein; 11g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 499mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |