Sweet & Spicy Chinese Beef
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
Portobello mushroom caps -- baby, sliced |
|
1 |
pound |
beef skirt steak -- or flat iron, sliced |
|
4 |
|
green onions -- sliced, white & some green |
|
1 |
clove |
garlic -- minced |
|
1/4 |
teaspoon |
crushed red pepper flakes |
|
1 |
tablespoon |
low-sodium soy sauce |
|
1 |
teaspoon |
hoisin sauce |
|
1 1/2 |
tablespoons |
plum sauce |
|
1/2 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
five-spice powder |
|
1 |
teaspoon |
dry mustard |
|
1 |
teaspoon |
Dijon mustard |
|
1/2 |
teaspoon |
brown sugar |
|
1 |
tablespoon |
unsalted butter |
|
2 |
cups |
cooked rice |
| Mix
garlic, crushed red pepper, soy sauce, hoisin sauce, plum sauce, salt,
pepper, dry mustard, Dijon mustard and brown sugar until smooth. Set
aside. Add
butter to hot fry pan or wok. Stir fry the mushrooms and green onions
for two minutes. Add
the beef to the wok or fry pan and stir fry until browned thee minutes
or until done to your liking. Add
sauce to the fry pan or wok and stir to coat the meat and vegetables.
Heat until sauce is bubbling. |
| Serve
over rice. |
| NOTES
: I use sliced baby bella mushrooms in this dish. I used a flat iron steak
sliced thin against the grain. |
| Per Serving: 385 Calories; 15g Fat (36.7% calories from fat); 26g Protein; 34g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates. |