INGREDIENTS
| 1 lb |
|
500 g |
|
Beef Stir-Fry Strips |
| 1 |
|
1 |
|
large onion, sliced thinly |
| 1/2 |
|
1/2 |
|
jar (375 mL) pimento stuffed green olives, drained and coarsely chopped |
| 1 |
|
1 |
|
jar (170 mL) marinated artichoke hearts |
| 1 cup |
|
250 mL |
|
sundried tomatoes, snipped in pieces |
COOKING TIME: 20 minutes
DIRECTIONS
|
Pour boiling water over sundried tomatoes, cover and set aside. Skim 2 tsp (10 mL) marinating oil from jar of artichokes and place in non-stick pan with onion. Cover and sauté for 10 minutes or until browned. Remove onions from pan and stir-fry beef strips until no longer pink. Meanwhile drain artichoke hearts reserving ¼ cup (50 mL) marinade. Drain sundried tomatoes and add them to beef in pan along with artichoke hearts, reserved marinade, olives and onions. Simmer uncovered for 10 minutes, stirring occasionally, allowing flavours to blend and liquid to reduce. Serve with broad egg noodles, orzo or risotto and colourful mixed vegetables.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 339 Calories |
|
19 g Fat |
| 28 g Protein |
|
16 g Carbohydrates |
|
