Oriental Beef with Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 384.7
- Total Fat: 10.0 g
- Cholesterol: 63.3 mg
- Sodium: 667.7 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 3.7 g
- Protein: 27.8 g
View full nutritional breakdown of Oriental Beef with Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
10 oz. Stir fry beef
1teaspoon garlic, diced
2 tablespoons soy sauce
1 tablespoon corn starch
1 tablespoon rice wine (or white wine)
1 tablespoon canola oil
1 cup onion silces
1 cup carrot slices
1 cup mushroom slices
1 cup boc choy slices
1 cup broccoli floretts
1/2 cup snow peas
1/4 cup water
2 tablespoons hoisin sauce
2 cups white rice
Directions
1 Place the beef in a large resealable food storage bag. Blend conrstarch, wine, soy sauce and garlic in a small bowl until smooth. Pour over the beef pieces and seal the bag. Turn to coat. Marinate in the refrigerator 1 hour. Drain the beef and reserve the marinade.
2. Heat 1 tablespoon of canola oil in a wok or large nonstick skillet over medium-high heat until hot. Add beef: stir-fry 2 minutes or until browned. Add vegetables and stirfry 3 minutes or until the vegetables are crisp-tinder and beef is cooked through.
3. Stir hoisin sauce in reserved marinade and add 1/4 cup of water. Pour over stir-fry and heat until the sauce thickens and clarifies.
4. Serve beef and vegetables over one half cup of cooked white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user HYPATIAX.
2. Heat 1 tablespoon of canola oil in a wok or large nonstick skillet over medium-high heat until hot. Add beef: stir-fry 2 minutes or until browned. Add vegetables and stirfry 3 minutes or until the vegetables are crisp-tinder and beef is cooked through.
3. Stir hoisin sauce in reserved marinade and add 1/4 cup of water. Pour over stir-fry and heat until the sauce thickens and clarifies.
4. Serve beef and vegetables over one half cup of cooked white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user HYPATIAX.