 |
Prep
Time: 5 min.
|
|
Cook Time: 15 min. |
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|
| 1 lb |
|
500 g |
|
Beef Stir-Fry Stips or Fast-Fry Steak cut
into thin strips, 1 � (4 cm) long
|
| 3 tbsp |
|
45 mL |
|
Worcestershire Sauce |
| 1 can |
|
(28 oz/796 mL) |
|
stewed tomatoes |
| 1 can |
|
(12 oz/341 mL) |
|
canned corn |
| 1 cup |
|
250 mL |
|
beef broth |
| 1 |
|
|
|
large clove garlic, minced |
| 1 tsp |
|
5 mL |
|
dried basil |
| � cup |
|
50 mL |
|
thinly sliced fresh basil (optional) |
|
|
|
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grated Parmesan cheese (optional) |
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|
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Toss beef with 2 tbsp (30 mL) Worcestershire sauce, set aside. In large
saucepan combine tomatoes, corn including liquid, broth, garlic, dried basil remaining 1
tbsp (15 mL) Worcestershire sauce and pepper to taste. Bring to boil; cover and reduce
heat to low. Simmer 5-10 minutes. Turn heat off and stir in beef; cover and let stand 5
minutes to cook beef. Stir in fresh basil and garnish with cheese, if desired. Serve
immediately with crusty bread.Makes 4- 5 servings.
VARIATION: Substitute 1 tsp (5 mL) dried oregano for dried basil and
fresh cilantro or parsley for fresh basil.
Nutritional Information PER SERVING:
| 253 |
Calories |
| 25 g |
Protein |
| 5.5 g |
Fat |
| 30 g |
Carbohydrates |
|
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