INGREDIENTS
| 1 cup |
|
250 mL |
|
raw pot barley or bulgur |
| 1 |
|
1 |
|
package (3/4 oz/21 g) Sun-Bird Hot & Spicy Szechwan Oriental style seasoning mix |
| 1 tsp |
|
5 mL |
|
sugar |
| 3 tbsp |
|
45 mL |
|
soy sauce |
| 1 lb |
|
500 g |
|
BEEF FLANK or SIRLOIN TIP MARINATING STEAK, sliced into ¼” (0.5 cm) thick strips |
| 1 tbsp |
|
15 mL |
|
olive oil |
| 3 tbsp |
|
45 mL |
|
lemon juice |
| 1/4 cup |
|
50 mL |
|
EACH finely chopped fresh mint, cilantro (coriander) and green onions |
| 1/4 tsp |
|
1 mL |
|
EACH cumin, lemon pepper and hot pepper sauce (optional) |
COOKING TIME: 35 minutes
DIRECTIONS
|
Bring 2 cups (500 mL) salted water to a boil, add barley or bulgur and simmer covered for 30 minutes. Meanwhile, combine seasoning mix with sugar, soy sauce and ¼ cup (50 mL) water and add steak strips; toss to coat. Just before barley is ready, start stir-frying beef strips in lightly oiled non-stick pan until lightly browned. Remove barley from heat and add olive oil and remaining ingredients. Stir and serve on platter with beef strips over top.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 444 Calories |
|
13 g Fat |
| 33 g Protein |
|
48 g Carbohydrates |
TIP
|
Leftovers are delicious served cold as a luncheon item.
|
|
