Try this Malaysian Stir-Fried Beef with Vegetables recipe, or contribute your own.
Suggest a better description1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips. 2. Add the cornstrach to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer. 5. Remove the vegetables with a slotted spoon and set aside. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min. 7. Return the vegetables to the wok and toss quickly over high heat, then serve.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 | ||
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Calories: 342 | ||
Calories from Fat: 196 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 410.1mg | 14 % | |
Potassium 677.4mg | 18 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8.2g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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