Allowing the beef to stand at room
temperature for a few minutes "relaxes" it, preventing it from becoming tough
over high heat.
1
pound sirloin steak, trimmed of fat cut into 1-inch cubes
2 tablespoons lite soy sauce,divided
1 tablespoon Worcestershire sauce
1\4 teaspoon black pepper
1 4 ounce yellow onions, cut in eighths
1. In a gallon-size zippered plastic
bag, combine beef and 1 Tbsp soy sauce, seal tightly, shake to blend, and let
stand at room temperature for 15 minutes.
2. In a small bowl, combine
remaining soy sauce, Worcestershire sauce, and pepper and set aside.
3. Heat a 12-inch nonstick skillet
over high heat. Add beef and cook 1 1/2 minutes or until browned on edges,
stirring constantly. Remove beef from skillet and set aside on separate plate.
4. Reduce heat to medium high and
add onions to pan drippings. Cook 4 minutes or until just tender-crisp. The
layers will separate while cooking.
5. Increase heat to high, add beef
and soy mixture to onions, and cook 30 seconds or until richly glazed, stirring
constantly (liquid will evaporate). Serve immediately.
EXCHANGES
Lean Meat 3
NUTRITION FACTS
Calories 184(Calories from Fat 74)
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 54 mg
Sodium 417 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 3 g
Protein 22 g
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