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DIRECTIONS:
1. Cut beef steak lengthwise in half, then crosswise into1/4-inch thick strips.
2. Combine vegetables and 3 tablespoons water in largenonstick skillet. Cover and cook over medium-high heat 4 minutes or untilcrisp-tender. Remove and drain.
3. Heat same pan over medium-high heat untilhot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef andgarlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, ifdesired.
Makes 4 to 6 servings.
Nutrition information per serving (1/4of recipe): 429 calories; 40 g protein; 47 g carbohydrate; 8 g fat; 819 mgsodium; 96 mg cholesterol; 7.4 mg niacin; .7 mg vitamin B6; 3.0 mcg vitamin B12;6.2 mg iron; 7.7 mg zinc.
Nutrition information per serving (1/6 of recipe):286 calories; 26 g protein; 31 g carbohydrate; 6 g fat; 546 mg sodium; 64 mgcholesterol; 4.9 mg niacin; .5 mg vitamin B6; 2.0 mcg vitamin B12; 4.1 mg iron;5.1 mg zinc.
Recipe By: BeefForDinner.Com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 4 | ||
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Calories: 724 | ||
Calories from Fat: 209 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 66.6mg | 20 % | |
Sodium 192.6mg | 7 % | |
Potassium 998.8mg | 26 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 74.8g | ||
Protein 43.2g | 62 % | |
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: 724
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