• 1 tablespoon vegetable oil
  • 2 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
  1. Preparation Time: Approximately 15 minutes
  2. Cook Time: Approximately 25 minutes
  3. Preparation:
  4. 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 cornstarch 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.
  5. Servings: 6
  6. Nutritional Information Per Serving:
  7. calories 430; total fat 12g (saturated fat 4g); cholesterol 90mg; sodium 590mg; carbohydrate 39g (fiber 6g); protein 39g
Asian-Style Steak is perfect for an everyday entree or for a special occasion.