Weight Watchers
1. Slice beef into thin strips. In a shallow nonmetal dish, combine the beef, oninos, garlic, ginger, soy sauce, conrnstarch, coriander, cumin and red pepper; toss to combine. Cover and refrigerate for 4 hours, stirring occassionally.
2. In a wok or 10-inch non-stick skillet, heat the wine (or defatted chicken stock instead) and oil over medium-high heat. Strain the beef from the marindade, reserving the marinade. Add the beef to the pan; cookand stir for 2 minutes. Transfer the beef ot a plate; cover to keep warm.
3. Add the cauliflower, carrots, celery, scallions, and water to the pan. Cvoer and cook for 4 minutes or until the cauliflower is tender. Add the beef and reserved marinade. Cokk and stir for 1 minute or until the sauce bubbles and thickens.
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Serving Size: 1 recipe (209g) | ||
Recipe Makes: 1 | ||
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Calories: 175 | ||
Calories from Fat: 52 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 551.1mg | 19 % | |
Potassium 773.1mg | 20 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 21.2g | ||
Protein 6.4g | 9 % | |
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: 175
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