Wouldn’t that be great? Leave for work at 6:30 and set the house timer to “clean” from 7:00 to 12:00 each day. Come home and find the house all shiny and new!
Sigh…not gonna happen anytime soon. Guess I should get off my butt and get to work. I want my workout room back today.
Found this recipe on Sparkpeople. Think I’ll give it a try for dinner.
1 lb flank steak
2 tbsp lite soy sauce
2 tbsp seasoned rice vinegar
1/2 cup water
2 tsp ginger, ground
1 tsp garlic powder
10 slices (1″ dia) fresh ginger root
8 large sized scallions
2 tsp corn starch
Defrost and slice meat into 1″ strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don’t leave it for more than 1 minute.
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 207.6
- Total Fat: 8.0 g
- Cholesterol: 52.2 mg
- Sodium: 493.0 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.6 g
- Protein: 22.9 g