Try this Peking Beef (Mongolian Beef) Crouch recipe, or contribute your own.
Suggest a better descriptionCombine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 | ||
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Calories: 1184 | ||
Calories from Fat: 1049 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.6g | 155 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 82.2g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 482mg | 17 % | |
Potassium 576.7mg | 15 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.9g | ||
Protein 26.7g | 38 % | |
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: 1184
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