Serves: 8
1. Remove fat from beef. Cut beef with grain into 2-inch strips cut strips lengthwise into 1/4-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
2. Heat wok or 10-inch skillet over high heat. Add oil rotate wok to coat side. Add beef and garlic stir-fry about 3 minutes or until beef is brown. Sprinkle with salt and pepper.
3. Stir in broth. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until beef is tender. (If liquid evaporates, add small amount of water.)
4. Mix cornstarch, water and soy sauce stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. (Sauce will be thin.)
5. Stir in gingerroot and pea pods. Cook about 5 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.
To remove tips and strings from pea pods, snap off the stem end of pea pod and pull the string across the pea pod to remove it.
NUTRITION FACTS: 1 Serving (about 2 cups) Calories 385 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 55mg Sodium 500mg Carbohydrate 53g (Dietary Fiber 1g) Protein 28g % DAILY VALUE: Vitamin A 0% Vitamin C 8% Calcium 2% Iron 26% DIET EXCHANGES: 3 Starch 2 Lean Meat 2 Vegetable
Lighter Beef with Pea Pods: For 4 grams of fat and 345 calories per serving, omit oil and use nonstick skillet or wok. Spray cold skillet or wok with cooking spray before heating in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef with Pea Pods recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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