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COOK RICE according to directions.
IN LARGE SKILLET, heat 2 tablespoons cilantro chili lemon sauce and oil over medium heat.
ADD carrots and cook for 2 minutes.
ADD BEEF, cook until almost cooked through (3 minutes)
ADD bok choy and red pepper and cook until bok choy begins to wilt (2 mins.)
MEANWHILE in a small bowl, dissolve cornstarch in water and stir in remaining cilantro sauce.
ADD to skillet and cook until vegetables are tender-crisp (1 minute).
SERVE over rice and sprinkle with almonds
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1068g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 266 | ||
Calories from Fat: 72 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 580.3mg | 20 % | |
Potassium 2317mg | 61 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 30.1g | ||
Protein 15.1g | 22 % | |
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: 266
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