Rosemary-lemon veal stir fry
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Rosemary-lemon veal stir fry
Last updated 6/12/2012 1:20:54 AM. Recipe ID 52847. Report a problem with this recipe.
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      Title: Rosemary-lemon veal stir fry
 Categories: Meats
      Yield: 1 Servings
           -Ib. boneless veal round
           -steak, cut l/2-inch thick
      3 tb Fresh lemon juice
      3 tb Water
      1 tb . cornstarch, divided
      1 tb . vegetable oil, divided
    1/4 ts Rosemary, crushed
    1/8 ts Ground white pepper
           -l/2 tsp. salt
           -Parsley, chopped Lemon
           -peel, shredded (optional)
  Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For
  marinade, combine juice, water, 1~2 teaspoons of cornstarch, 11/2
  teaspoons of oil, rosemary and pepper. Pour marinade over reserved
  veal; stir to coat. Cover and refrigerate 15 minutes. Remove veal
  from marinade; reserve marinade. heat remaining 1~2 teaspoons oil in
  large non-stick skillet over medium-high heat. Add veal, half at a
  time, and stir fry just until no longer pink, about 1-2 minutes.
  Remove veal from skillet; sprinkle with salt.
  Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return
  veal to skillet with marinade. Cook over medium-high heat until
  thickened, about 1l/2 minutes. Sprinkle with parsley and lemon peel.
  Makes 4 servings.
  PREP TIME: 15 minutes. Cook time: 10 minutes.
  FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g;
  carbohydrate 3g; iron .95 mg (5 percent RDA); sodium 336 mg;
  cholesterol 111 mg.
  From the files of Al Rice, North Pole Alaska.    Feb 1994

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Recipe ID 52847 (Apr 03, 2005)

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