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Add a photoA slightly spicy entree.
Ingredientes
- .5 lb extra lean beef roast sliced very thin in strips
- 1/2 lb mustard greens washed and sliced
- 1/2 lb chinese broccoli washed and sliced thin
- 4 stalks celery washed and sliced into 2" matchsticks
- 4 carrots peeled and sliced into 2" matchsticks
- 3 small onions peeled and diced into large chunks
- 1/4 cup of reduced sodium soy sauce.
- 1/4 cup sweet chili sauce
- 6 gloves garlic, diced
- 1/2 cup beef stock
- 2 tbs rice vinegar
- 2 tbs olive oil
Direcciones
- With everything prepared and in place a large wok on high heat and put the oil into the heated pan.
- Put the onion and carrots in and stir until brightly coloured about 3 or 4 minutes.
- Add the garlic, celery and broth to the pan and continue to stir over high heat until the carrots have softened slightly.
- Add the chili sauce and stir until incorporated.
- Add all the greens and toss until all are covered by the sauce
- Put on a lid for 2 minutes to steam the greens until tender.
- Remove the lid, add the rice vinegar and stir a final time before serving.
- Goes great with rice or chinese noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 119 | 47% |
| Total Fat 13.34g | 17% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 836mg | 35% |
| Potassium 883mg | 25% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.87g | 5% |
| Protein 17.09g | 27% |
