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Prepare rice accoring to package directions; set aside.
Whisk together beef broth, 1 tablespoon cornstarch, soy sauce, sugar, ginger, and, if desired, garlic-chili sauce; set aside.
Combine remaining 2 tablespoons corn-starch, salt, and pepper; dredge steak slices in mixture.
Heat oils in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned. Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute.
Stir in broth mixture. Bring to boil; reduce heat, and simmer 3 to 5 minutes or until thickened.
Remove from heat; stir in rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 1 | ||
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Calories: 362 | ||
Calories from Fat: 172 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 76mg | 23 % | |
Sodium 198.7mg | 7 % | |
Potassium 563.8mg | 15 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 13g | ||
Protein 32.1g | 46 % | |
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: 362
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