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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 2 |
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Directions: In small bowl combine beef broth and mushrooms; let stand for 15 minutes.
Remove mushrooms with slotted spoon, reserving broth. Trim off and discard
mushroom stems and cut caps into quarters. Add soy sauce and sherry to
broth and mix well; set aside broth mixture with mushrooms. Broil steak on
rack in broiling pan 5 to 6 inches from heat source, turning once, until
rare, about 3 minutes on each side. Remove steak to cutting board and cut
into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over
medium-high heat; add snow peas, scallions, onion, garlic, and ginger and
saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking
for 1 to 2 minutes longer. Move vegatables to one side of skillet; add
mushrooms, cabbage and bamboo shoots to center of skillet and pour in an
additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp,
about 3 minutes; move vegetables to opposite side of pan from snow pea
mixture. Add steak slices and remaining broth mixture to center of skillet
and cook, turning once, until steak is heated through, about 30 seconds on
each side. Decoratively arrange steak and vegetables on serving plate and
top with any pan juices. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters. Recipe by: [WEIGHT WATCHERS NEW INTERNATIONAL
COOKBOOK] Posted b
By kmeade@ids2.idsonline.com (The Meades) on Feb 11, 1997.
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