Serves: 6
Total Calories: 120
1. Place meat in freezer for 30 minutes until firm. Remove fat and gristle from meat cut meat into ribbon-thin slices.
2. Sprinkle beef with mixture of 3 teaspoons cornstarch, salt, pepper, and splenda. Add soy sauce and 2 tablespoons sherry marinate 15 minutes, stirring twice.
3. Mix remaining 1 teaspoon cornstarch, instant bouillon, water, and remaining 2 tablespoons sherry set aside.
4. Heat 2 tablespoons vegetable oil in a large skillet or Chinese wok until almost smoking. Add onions, ginger, and garlic stir-fry over high heat for 3 minutes. Remove and keep warm.
5. Add remaining oil to skillet and heat until almost smoking add beef and stir-fry over high heat for 3 minutes. Return onion mixture to pan and toss with meat for 1 minute. Add cornstarch mixture and stir-fry until thickened, about1 minute. Toss in cherry tomatoes turn for 30 seconds.
This Hawaiian Ribbon Beef And Onions recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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