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Suggest a better descriptionServings: 4 Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Serves 4 Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 4 | ||
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Calories: 2006 | ||
Calories from Fat: 1949 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216.6g | 289 % | |
Saturated Fat 36.6g | 183 % | |
Monounsaturated Fat 100g | ||
Polyunsanturated Fat 69.2g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 464.1mg | 16 % | |
Potassium 334.1mg | 9 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.7g | ||
Protein 12.9g | 18 % | |
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: 2006
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