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Ingredientes
- 1/4 lb Lean beef
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Sugar
- 1 lb Vegetables
- 1 x Or possibly
- 2 slc Fresh ginger root
- 1 1/2 Tbsp. Oil
- 1 1/2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
Direcciones
- 1. Slice beef thin against the grain. Combine cornstarch, soy sauce, sherry and sugar. Add in to beef and toss to coat. Let stand 15 min, turning occasionally.
- 2. Slice vegetables. Mince ginger root.
- 3. Heat oil. Add in beef and stir-fry till it loses its redness (about 2 min). Remove from pan.
- 4. Heat remaining oil. Add in salt, then ginger root and stir-fry a few times.
- Add in vegetables and stir-fry to heat and coat with oil.
- 5. Stir in stock and heat quickly. Cook, covered, over medium heat, till vegetables are nearly done.
- 6. Return beef and stir-fry to reheat and blend flavors (about 1 minute more). Serve at once.
- NOTE: Any vegetable can be used (see "Cooking Instructions for Vegetables"
- for details on cooking time). For suggested combinations, see "Basic Stir-Fried Vegetable Combinations". VARIATIONS:
- In step 1, add in to the cornstarch mix 1 egg, beaten.
- Omit the cornstarch, sherry and sugar, and double the soy sauce instead.
- Toss beef in the soy, then dip in beaten egg.
- In step 3, before adding beef, add in 1 garlic clove, crushed; and 1 scallion stalk, in 1/2-inch sections, and stir-fry a few times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 135 | 55% |
| Total Fat 15.12g | 19% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.53g | |
| Cholesterol 19mg | 6% |
| Sodium 687mg | 29% |
| Potassium 357mg | 10% |
| Total Carbs 18.62g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.9g | 1% |
| Protein 9.67g | 15% |
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