Try this Sliced Beef W/orange Peel and Chilli Peppers recipe, or contribute your own.
Suggest a better descriptionPartially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-2/3" by 1". Place in a dish and rub on the seasoning A ingredients. Leave for 20 minutes. Heat the frying oil and fry the peppers, orange peel, and peppercorns for about 3 minutes, until dark brown. Remove and set aside. Reheat the wok and add the beef. Stir-fry on high heat until the meat is crisp on the edges, then return the fried ingredients and add the seasoning B ingredients. Stir briefly on high heat, then transfer to a warmed serving plate. If preferred, the beef may be deep-fried in fairly hot oil until quite crisp, then stir-fried with the seasoning B and other fried ingredients. From: The Complete Chinese Cookbook by Jacki Passmore & Daniel P. Reid Posted on Genie C06 T03 M317 by D.PERLMAN [Danny] on Mar/07/92 Posted on GEnie, August, 1993; Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 294 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 46.8mg | 14 % | |
Sodium 517mg | 18 % | |
Potassium 248.8mg | 7 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
Protein 14g | 20 % | |
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: 358
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