Here's a family-style version that's more convenient because it's prepared in the kitchen—and it's slimmer and less expensive because you use flank steak, with only 653 calories per pound.
1 1/2 pounds flank steak
1 large onion, sliced
1 cup sliced mushrooms
1/2 cup soy sauce
1/2 cup dry sherry
1 cup canned Chinese
vegetables or bean sprouts, drained
1/2 plastic package (8 ounces) mixed fresh salad vegetables (shredded cabbage, lettuce, celery, carrots, etc., from supermarket produce department)
1. Slice the meat diagonally against the grain into 1/8-inch strips; slice strips in half. (Partially frozen meat is easiest to slice.)
2. Heat a large nonstick skillet. Brown the meat very quickly over high heat, stirring all the time. Push meat to one side, and leave in skillet while cooking vegetables.
3. Add the onion and mushrooms; stir-fry 3 minutes.
4. Add soy sauce, sherry and vegetables; cook, stirring frequently, for an additional four to five minutes. (Don't overcook; vegetables should be crisp.)
NOTE: This is a good dish to prepare with leftover rare roast beef. (Use about 3/4 pound. Makes 6 servings.)
Makes 6 servings at 237 calories each.