Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 c. Parboiled rice
- 1 x Garlic clove
- 1 x Gingerroot, sliced, peeled 1 inch diameter, 1/4 inch thick
- 1 bn Green onion
- 1 bag carrots, (15 ounce)
- 8 ounce Chinese pea pods
- 1 med Red pepper
- 8 ounce Cooked beef rib roast, in 1 pcs
- 3 Tbsp. Salad oil
- 1/2 c. Teriyaki sauce
- 2 tsp Cornstarch
- 1 can Water chestnuts, liquid removed, (5 ounce)
Direcciones
- In 2-qt saucepan, prepare rice as label directs.
- Meanwhile, with flat side of knife, crush garlic clove. Mince gingerroot. Cut green onion into 1 inch long pcs. Thinly slice carrots. Remove tough strings from each Chinese pea pod; cut each lengthwise in half. Thinly slice red pepper. Cut beef into paper-thin slices, about 3" by 1".In 10 inch skillet over medium-high heat, in warm salad oil, cook garlic till golden brown; throw away garlic. Add in ginger and green onions are golden brown, stirring occasionally. Add in carrots; cook 3 min, stirring occasionally. Add in Chinese pea pods and red pepper strips; cook, stirring occasionally, till vegetables are tender-crisp.
- In c., stir together teriyaki sauce and cornstarch. Add in teriyaki mix and 3/4 c. water to vegetables in skillet. Over high heat, heat to boiling. Reduce heat to low; simmer 1 minute or possibly till sauce is thickened slightly. Add in beef slices and water chestnuts; heat through. Serve beef mix over rice.
- Makes 4 main-dish servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 177 | 37% |
| Total Fat 19.92g | 25% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1427mg | 59% |
| Potassium 849mg | 24% |
| Total Carbs 58.5g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.53g | 6% |
| Protein 17.23g | 28% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
