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  • 22minutes
  • 215calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked instant rice

  2. 1 (1/4 lb) flank steak, trimmed

  3. 1 tablespoon cornstarch

  4. 1 teaspoon olive oil

  5. 2 cups thinly sliced onions

  6. 1/2 lb fresh mushrooms , sliced

  7. salt and pepper

  8. 1/2 cup low sodium beef broth

  9. 1/4 cup fat free sour cream

  10. 2 tablespoons finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions, omitting salt and fat.

  2. While rice is cooking, cut steak diagonally across the grain into thin slices.

  3. Combine steak and cornstarch in a small bowl, toss well.

  4. Heat oil in a large nonstick frypan over medium high heat.

  5. Add steak, saute 5 minutes.

  6. Add the onion, and saute for 1 minute.

  7. Add mushroom, cover and cook 2 minutes.

  8. Add beef broth, salt and pepper.

  9. Reduce heat and simmer uncovered for 5 minutes.

  10. Remove from heat and stir in sour cream and parsley.

  11. Serve with rice.

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