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Suggest a better description1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips. 2. Heat oil in a large non stick skillet over medium heat. Add ginger and garlic, and stir fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. (I found I extended the beef and peppers cooking time.) Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice. Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice). Calories 469 (33% from fat); FAT 17.3g (sat 5.6g, mono 6.5g, poly 3.3g); PROTEIN 28.4g; CARB 48g; FIBER 3.1g; CHOLESTEROL 57mg; IRON 6.8mg; SODIUM 867mg; CALCIUM 132mg. WW-10 points. Recipe by: Cooking Light Magazine, October 1997, page 100 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 23, 1997
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Serving Size: 1 Serving (666g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 610 | ||
Calories from Fat: 113 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 434mg | 15 % | |
Potassium 838.8mg | 22 % | |
Total Carbohydrate 88.2g | 26 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 81.8g | ||
Protein 33.4g | 48 % | |
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: 610
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