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Ingredientes
- 1 pound tenderloin or possibly sukiyaki beef, sliced thin across grain
- 1 teaspoon chopped garlic
- 6 green onions, chunked
- 3 tbsp. soy sauce
- 1/3 c. oyster sauce
- 1/3 c. thinly sliced green pepper
- 1 teaspoon sugar
- 1/4 c. Chablis wine
- 1 teaspoon chopped fresh ginger
- 1/2 c. beef stock
- 1/2 c. mushrooms
- Cornstarch
Direcciones
- Cut beef in small, thin slices. Slice onions and mushrooms. Coat meat with cornstarch, mix with mushrooms. Mix beef stock, oyster sauce with 1 Tbsp. of cornstarch. Heat 2 Tbsp. oil in bottom of wok. Toss-cook garlic, green onions, and pepper till lightly translucent/soft; remove from oil and keep hot.
- Cook meat and mushrooms in oil about 1 minute, tossing as it cooks. Add in sugar, ginger, soy, and wine to stock mix; bring to boil separately. Return garlic, green onions, and pepper to meat mix, pour the warm sauce mix over the meat, etc. Serve immediately with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 69 | 18% |
| Total Fat 7.67g | 10% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 3065mg | 128% |
| Potassium 1061mg | 30% |
| Total Carbs 14.84g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.4g | 3% |
| Protein 54.43g | 87% |
