Last time I made this, I doubled it for leftovers. You might need to triple it if you want leftovers!!
Whisk soy sauce, sugar, wine, ginger, garlic, cornstarch and red pepper together and set aside.
Heat oil in pan. Brown half of the meat about 5 min. Set aside and brown the other half. Set all aside when done
Stir soy sauce mixture and add to skillet with meat drippings. Simmer for 2 minutes.
Return meat to skillet and toss until heated through. Sprinkle with the sesame seeds and scallions. Serve over the rice.
Per Serving (excluding unknown items): 2779 Calories; 190g Fat (61.9% calories from fat); 140g Protein; 124g Carbohydrate; 3g Dietary Fiber; 507mg Cholesterol; 8599mg Sodium. Exchanges: 1/2 Grain(Starch); 18 1/2 Lean Meat; 3 1/2 Vegetable; 28 Fat; 6 1/2 Other Carbohydrates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 | ||
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Calories: 666 | ||
Calories from Fat: 152 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 118.7mg | 37 % | |
Sodium 633mg | 22 % | |
Potassium 852.2mg | 22 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 77g | ||
Protein 52.8g | 75 % | |
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: 666
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