- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Method
Thinly slice carrots and green pepper; set aside. Season steak with salt and pepper. In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, until browned but still pink inside, about 2 minutes. Transfer to plate.
Heat remaining oil in wok over medium heat; cook onion and garlic for 2 minutes. Add reserved carrots and green pepper; cook until slightly softened, 4 minutes.
Whisk together beef stock, orange rind and juice, cornstarch and hot pepper sauce; add to wok and bring to boil. Return meat and accumulated juices to wok along with parsley.
Meanwhile, in large pot of boiling salted water, cook linguine for 6 to 8 minutes or until tender but firm; drain and add to wok. Toss to coat well.
More stir-fry recipes:Nutritional facts <b>Per serving:</b> about
- Sodium 555 mg
- Protein 33 g
- Calories 478.0
- Total fat 12 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 57 g
%RDI
- Iron 34.0
- Folate 50.0
- Calcium 6.0
- Vitamin A 140.0
- Vitamin C 55.0
