Michelle Bridges Hoisin beef stir fry with spring vegetables
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 332.4
- Total Fat: 14.2 g
- Cholesterol: 0.2 mg
- Sodium: 642.3 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.4 g
- Protein: 39.0 g
View full nutritional breakdown of Michelle Bridges Hoisin beef stir fry with spring vegetables calories by ingredient
Number of Servings: 2
Ingredients
-
Olive Oil Wedgetail grove, 1 tbsp
extra trim beef rump steak, 320 gram(s)
Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long)
Yellow Squash, .5 cup
Broccoli, fresh, 1.5 cup, chopped
Snow Peas, fresh, 1 cup
Garlic, 2 clove
Ginger, ground, 1 tbsp
Soy Sauce, Select, Salt Reduced 20ml, 1 serving
Hoisin Sauce, 1 tbsp
Directions
Heat half the oil in a non-stick wok over high heat.
Stir-fry the beef in 2 batches for 1 minute or until browned. Transfer to a plate.
Heat the remaining oil in the wok.
Stir-fry asparagus, squash and broccolini stems for 2 minutes.
Add the snow peas and remaining broccolini stir-fry for 2 minutes or just until tender.
Return the beef to the wok with the garlic, ginger and sauces.
Stir-fry for 1 minute or until combined and heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user GRIGO78.
Stir-fry the beef in 2 batches for 1 minute or until browned. Transfer to a plate.
Heat the remaining oil in the wok.
Stir-fry asparagus, squash and broccolini stems for 2 minutes.
Add the snow peas and remaining broccolini stir-fry for 2 minutes or just until tender.
Return the beef to the wok with the garlic, ginger and sauces.
Stir-fry for 1 minute or until combined and heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user GRIGO78.