1\/2 ounce dried porcini mushrooms (2\/3 C.)
\n1 1\/2 C. boiling water
\n1\/4 C. beef broth
\n2 T. balsamic vinegar
\n2 tsp. cornstarch
\n2 T. margarine, divided
\n1 pound thinly sliced flank steak
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground pepper
\n8 ounces fresh, trimmed snow peas
\n8 ounces sliced fresh white mushrooms
\n4 thinly sliced plum tomatoes
\n1 T. chopped fresh parsley<\/p>\n
In a medium bowl, combine mushrooms and water; soak 20 minutes. Drain, reserving 1\/4 C. liquid. Set mushrooms aside. In a small bowl, combine mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside. In a large nonstick skillet or wok, melt 1 T. margarine over medium-high heat. Add beef, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover.
\nIn same skillet, melt remaining 1 T. margarine over medium heat. Add snow peas, porcini and white mushrooms; cover and cook 6 minutes, stirring occasionally. Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.<\/p>\n
Yield: 4 servings
\nCalories: 309
\nFat: 15g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 ounce dried porcini mushrooms (2\/3 C.) 1 1\/2 C. boiling water 1\/4 C. beef broth 2 T. balsamic vinegar 2 tsp. cornstarch 2 T. margarine, divided 1 pound thinly sliced flank steak 1\/4 tsp. salt 1\/4 tsp. freshly ground pepper 8 ounces fresh, trimmed snow peas 8 ounces sliced fresh white mushrooms 4 thinly sliced plum tomatoes 1 T. chopped fresh parsley In a medium bowl, combine mushrooms and water; soak 20 minutes. Drain, reserving 1\/4 C. liquid. Set…<\/p>\n