1 1/2 lb flank steak fat trimmed
1-2 tsp grape seed oil
3 c celery, Chinese cabbage, mushrooms-all sliced diagonally
1 IP friendly beef bouillon cube
3/4 c boiling water
5 tb reduce sodium soy sauce
1 1/2 ts ground ginger
1/2 ts ground black pepper
Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.) In large skillet, heat some oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside. Add celery and leeks to skillet. Saute for 3 minutes or so. Dissolve bouillon cube in water. Add to skillet along with soy sauce, ginger and black pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over cauliflower rice top with green onions.
Comments
What are the nutritional facts on this and how much is one serving?