beef stirfry
- Number of Servings: 4
Ingredients
Beef chuck, 6 oz Broccoli, fresh, 4 cup, chopped or dicedOnion Raw 1 cup Cabbage, fresh, .5 cup, chopped Garlic, 4 cloves minced Sesame Oil, 2tbsp *Soy Sauce, .3 cup Rice Wine Vinegar 1 tbsp Ginger Root, 1 tsp Argo Cornstarch, 1 tbsp Zucchini, .5 cup, sliced
Cut meat into small chunks. Marinate in one of the tablespoons of sesame oil and the garlic. Spray the wok or large pan with pam then add the garlic and remaining sesame oil on medium heat. Add the beef and additional contents. Cook until the exterior is no longer pink on any side. Add onions and cook until slightly translucent. Add corn starch to chicken stock until blended and then add mixture, soy sauce, vinegar, and ginger to the wok. Add the remaining ingredients and cook until vegetables are at desired tenderness.
Serving Size: makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user NOONLES.
Serving Size: makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user NOONLES.
Nutritional Info Amount Per Serving
- Calories: 187.7
- Total Fat: 9.9 g
- Cholesterol: 27.6 mg
- Sodium: 1,137.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.4 g
- Protein: 13.5 g
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