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JAPANESE STEAK AND VEGETABLES 1 large Bermuda onion 1 lb. boneless round steak 1 small zucchini squash 1 c. bean sprouts, fresh or canned 1 Tbsp. cooking oil (I use a little more) 1 tsp. MSG (optional) (monosodium glutamate) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |