Try this Basic Stir-Fried Beef #2 recipe, or contribute your own.
Suggest a better description1. Slice beef thin against the grain. Slice vegetables. Mince ginger root. Crush or mince garlic. Cut scallion stalk in 1-inch sections. 2. Blend cornstarch, sherry and soy sauce. 3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add vegetables and stir-fry to heat and coat with oil. 5. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done. 6. Return beef, stir-frying to reheat and blend flavors. Then stir in cornstarch mixture to thicken. Serve at once. NOTE: Any vegetable can be used. See "Cooking Instructions for Specific Vegetables" for cooking time; see "Suggested Vegetable Combinations" for possible combinations. VARIATIONS: In step 3, add with the ginger root, etc., 1 tablespoon fermented black beans (soaked), mashed; or 1 tablespoon brown bean sauce, mashed. Cook the vegetables first (as in steps 4 and 5 ) and remove from pan. Then stir-fry the beef (as in step 3). Stir in the sherry and soy sauce (omit the cornstarch). Then return vegetables, stir-frying to reheat and blend flavors. From
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 292 | ||
Calories from Fat: 160 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 916.9mg | 32 % | |
Potassium 435.9mg | 11 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 14.9g | ||
Protein 14.6g | 21 % | |
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: 292
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