A good all around recipe.
With a very sharp knife cut beef across the grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic, and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan, stir and cook until thickened.
You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 496 | ||
Calories from Fat: 230 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 14157.3mg | 488 % | |
Potassium 1024.9mg | 27 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 16g | ||
Protein 49.2g | 70 % | |
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: 496
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