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Ingredientes
- 2 1/2 Tbsp. soy sauce
- 1 Tbsp. dry white wine
- 1 Tbsp. oriental sesame oil
- 3 tsp cornstarch
- 1 tsp chopped peeled fresh ginger
- 1 x garlic clove chopped
- 1/2 lb flank or possibly skirt steak, cut into thin strips
- 1/4 c. canned beef broth
- 6 Tbsp. vegetable oil
- 1 x 8 oz can sliced water chestnuts liquid removed
- 1 sm green bell pepper thinly sliced Freshly cooked rice
Direcciones
- Combine 1 1/2 Tbsp. soy sauce, wine, sesame oil, 2 tsp. cornstarch, ginger and garlic in medium bowl. Add in beef and stir to coat.
- Let stand 30 min. Combine broth, remaining 1 tsp. soy sauce and remaining 1 tsp. cornstarch in small bowl.
- Heat 3 Tbsp. vegetable oil in wok or possibly heavy large skillet over high heat. Add in water chestnuts and bell pepper and stir-fry 2 min. Remove
- from wok. Heat remaining 3 Tbsp. oil in wok. Add in beef with marinade and stir-fry till just cooked through, about 4 min. Return water chestnuts and peppers to wok and mix well. Stir broth mix. Add in
- to wok and cook till sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.
- Serves 2 to 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 700g | |
| Calories 1705 | |
| Calories from Fat 1008 | 59% |
| Total Fat 113.86g | 142% |
| Saturated Fat 15.17g | 61% |
| Trans Fat 2.11g | |
| Cholesterol 79mg | 26% |
| Sodium 2583mg | 108% |
| Potassium 1854mg | 53% |
| Total Carbs 108.26g | 29% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.31g | 2% |
| Protein 60.08g | 96% |
