Serves: 4
Total Calories: 352
1. Trim excess fat from steak. Thinly slice beef into 2 x 1/8 -inch strips. Place in a pie plate. Sprinkle with pepper and stir set aside.
2. In a small bowl, stir soy sauce, water and cornstarch until smooth set aside.
3. In a wok or large skillet over medium-high heat, heat 1 tablespoon of the oil. Add half of the gingerroot and stir-fry about 30 seconds or until light brown. Add half of the meat and stir-fry until no longer red. Remove and keep warm. Repeat with remaining 1 tablespoon oil, gingerroot and meat. Reduce heat to low. Return all meat to wok. Stir in cornstarch mixture. Cook and stir until sauce thickens and is shiny. Serve immediately.
* Partially frozen meat is easier to cut.
This Chinese Beef Stir-Fry recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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