10-15-2004, 08:08 PM
Ingredients: [ul] -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)[/ul]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.
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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.
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