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Steak Strips with Soy Sauce Mixture


1 tablespoon vegetable oil
pounds lean steak fillets, trimmed and cut in strips
1 can (14 1/2 ounces) diced, no-salt added tomatoes, drained
4 stalks celery, sliced
2 medium onions, sliced
1 can (4 ounces) mushrooms, drained
1/4 cup water
1/4 cup lite soy sauce
1 tablespoon cornstarch
3 cups fresh mung bean sprouts
1 can (5 ounces) sliced water chestnuts, drained
1 can (5 ounces) bamboo shoots, drained
3 cups cooked brown or white rice


Heat the oil in a large skillet over high heat. Add the steak strips, and cook and stir until the surfaces are seared. Add the tomatoes, celery, onions and mushrooms. Cover and simmer for 2 minutes.
Mix the water, soy sauce and corn starch in a small bowl; set aside.
Add the bean sprouts, water chestnuts and bamboo shoots to the skillet; heat through. Stir in the soy sauce mixture, and keep stirring until the sauce thickens. Serve over cooked rice.
Nutrition per serving: 430 calories; 12g total fat; 4g saturated fat; 90mg cholesterol; 590mg sodium; 39g carbohydrate; 6g fiber; 39g protein.




Cooking recipe

Cooking recipe