1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. toss the beef, snap peas, bell pepper, oil, garlic & ginger together in a large bowl and season lightly with salt and pepper.
2. Working quickly, spread the beef and vegetables in an even layer on the hot baking sheet. Roast until the beef is just cooked through and the vegetables begin to brown, 8-12 minutes, stirring halfway through roasting.
3. Meanwhile, whisk the water, oyster sauce, mirin, soy sauce, sugar, cornstarch, sesame oil and chill paste together in a large saucepan, whisking occasionally until thickened. Stir water chestnuts into the hot sauce and cover to keep warm until needed.
4. Transfer the cooked beef and vegetables to the bowl of sauce and toss to combine. Sprinkle with scallions and sesame seeds and serve.
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1214 (72%)|
|Amt Per Serving||% DV|
|Total Fat 134.8g||180 %|
|Saturated Fat 77.9g||390 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 283.7mg||87 %|
|Sodium 11821.9mg||408 %|
|Potassium 1492.7mg||39 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 73.1g|
|Protein 49.8g||71 %|
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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: 1683
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