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Suggest a better descriptionCOAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 112 | ||
Calories from Fat: 92 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 578mg | 20 % | |
Potassium 146.4mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.9g | ||
Protein 2.1g | 3 % | |
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: 112
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