JAPANESE STEAK AND VEGETABLES|
1 large Bermuda onion
1 lb. boneless round steak
1 small zucchini squash
1 c. bean sprouts, fresh or
1 Tbsp. cooking oil (I use a
1 tsp. MSG (optional)
2 Tbsp. soy sauce
3 Tbsp. sherry
1 Tbsp. sesame seed
1/2 lb. fresh mushrooms
Slice steak against grain as thin as possible. This is
easier to do if the steak is partly frozen. Sprinkle with meat
tenderizer. Slice onion paper thin and separate into rings.
Slice mushrooms. Slice zucchini into slender spears (approxi-
mately 3-inches). Rinse and drain bean sprouts if canned. Do
all of this ahead of time and arrange on platter. Heat oil
until hot in large nonstick skillet. Add beef and stir-fry 2
minutes. Add all remaining ingredients and cook and stir until
vegetables are heated through but still crunchy. Serve immedi-
ately, accompanied by rice. Serves 4 at 254 calories.
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