| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 30 g | 85% lean ground beef; |
| 1 Tasse | Green onions; with tops chopped |
| 10 Milliliter | Garlic minced |
| 3/4 Tasse | chicken broth |
| 2 Esslöffel | (light) Soy sauce reduced sodium |
| 1 Esslöffel | Chile sauce; |
| 1 Teelöffel | Sesame oil |
| 1/4 Teelöffel | Hot oil; (optional; see below) |
| 1/4 Teelöffel | red pepper flakes |
| 2 Esslöffel | cornstarch |
| 2 Esslöffel | water |
| 1 Tasse | Bean curd(tofu); cut into 1/2-inch cubes |
|
Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water. Add to skillet. Cook. Stirring constantly, untill sauce thickens. Gently stir in bean curd. Contiune to cooking over medium heat 3 minutes.
food markets and in specialty stores.
Food Exchanges per serving: 2 Lean Meat Exchanges + 1 Vegetable Exchange
Cho: 9g; Pro: 15g; Fat: 7g; Cal: 149; Low-soium diet: This recipe is not suitable.
Hess, R.D., M.S.
Brought to you and yours via Nancy O'Brion and her Meal Master
|
|
Anmerkungen zum Rezept:
keine |
