Serves: 6
Total Calories: 404
1. To slice meat, place in freezer until firm but not frozen cut into slices 1/8 -inch thick. Mix garlic, 3 tablespoons soy sauce, 3 tablespoons dry sherry, 1 teaspoon splenda, ginger root, 1/4 teaspoon pepper, and cornstarch pour over meat, mix well, and marinate for 30 minutes.
2. Combine mushrooms, bamboo shoots, carrot, pea pods, green onions, celery, and green pepper in bowl and set aside.
3. Heat 1 tablespoon oil in large skillet or wok. Add a third of the meat and cook, stirring, over high heat for 2 minutes. Remove and keep warm. Continue cooking meat until all is stir-fried, adding 1 tablespoon oil as needed. Heat remaining oil until very hot. Add vegetables and stir-fry over high heat for 5 minutes add remaining soy sauce and sherry. Sprinkle with remaining 1 teaspoon splenda, salt, and pepper to taste mix in meat and cook for 2 minutes.
This Chinese Steak recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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