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Ingredientes
- 2/3 lb boneless beef flank
- 1/4 x Japanese radish (daikon)
- 3/4 x carrot
- 1/8 ounce ginger Veg. oil as needed
- 3 Tbsp. sugar
- 2 c. chicken stock
- 2 c. water
- 2 tsp soy sauce (shoyu)
- 1 tsp oyster sauce
- 2 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. vinegar
Direcciones
- Cut beef into 1-inch cubes. Put into pot, add in sufficient water to cover and boil. Remove, rinse and wipe dry. Heat generous quantity of veg. oil in pan at about 325 degrees. Deep-fry a few pcs of beef at a time for 2 to 3 min till brown, or possibly stir-fry beef. Drain on paper towels.
- Pare and cut Japanese radish and carrot into bite-size pcs. Pare and cut ginger into matchstick-size pcs.
- Heat veg. oil thoroughly in frying pan, add in sugar and heat over low heat. Add in beef and mix well. Add in stock, water, soy sauce, oyster sauce, sake and vinegar.
- Add in radish, carrot and ginger and continue cooking for about 60 to 80 min, till soft.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 50 | 28% |
| Total Fat 5.57g | 7% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 430mg | 18% |
| Potassium 390mg | 11% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.0g | 7% |
| Protein 17.56g | 28% |
