Korean Beef Stir Fry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 478.8
  • Total Fat: 18.8 g
  • Cholesterol: 100.9 mg
  • Sodium: 761.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 45.1 g

View full nutritional breakdown of Korean Beef Stir Fry calories by ingredient
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Number of Servings: 2


    3 tablespoons sherry
    2 tablespoons reduced-sodium soy sauce
    2 teaspoons cornstarch
    1 tablespoon canola oil
    8 ounces beef tenderloin, trimmed of fat and very thinly sliced against the grain
    1 tablespoon chopped garlic
    1 1/2 teaspoons chopped fresh ginger
    4 cups bean sprouts
    1 6-ounce bag baby spinach
    1/4 cup chopped fresh cilantro
    1 teaspoon toasted sesame oil
    3/4 c grated carrot
    3 tbsp onion, chopped
    6 spears of asparagus, corsely chopped
    1/2 c of chopped sweet peppers


1. Combine sherry, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, ginger, carrots, onion, asparagus, peppers and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the sherry mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil.

Number of Servings: 2

Recipe submitted by SparkPeople user HSTANHOPE.

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