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Ingredientes
- 3/4 lb Beef flank steak
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 2 Tbsp. Soy sauce
- 1 Tbsp. Chili paste with garlic (Szechuan paste)
- 5 1/2 tsp Cornstarch
- 1/2 tsp Sugar Several drops sesame oil
- 2 x Cloves garlic, chopped
- 3 x To 4 Tbsp. veg. oil
- 1 lrg Bunch watercress (4 c. leaves)
- 1 Tbsp. Dry sherry
- 1/8 tsp Salt
Direcciones
- Partially freeze beef for ease in slicing. Slice, across grain, in thin slices. In bowl combine beef with egg white and 1 Tbsp. cornstarch. Set aside.
- In separate bowl, stir together soy sauce and chili paste; blend in 1 1/2 tsp. cornstarch, sugar, sesame oil, and garlic. Set aside.
- Heat 2 Tbsp. of the oil in wok or possibly large skillet. Stir-fry meat, half at a time, 1 1/2 to 2 min, adding additional Tbsp. of oil if necessary. Return all meat to skillet. Add in sauce mix; cook and stir until thickened and bubbly. Remove meat to one side of a hot platter; keep warrn. Wipe wok clean. Heat remaining 1 Tbsp. oil; add in watercress, sherry, and salt. Stir-fry 30 to 45 seconds. Arrange watercress on other side of platter.
- Makes 4servings.
- Greatest Restaurants. Recipes selected and edited by Pat Jester.
- & Shared by Robert Rostrup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 55 | 32% |
| Total Fat 6.13g | 8% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 603mg | 25% |
| Potassium 349mg | 10% |
| Total Carbs 8.02g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.46g | 1% |
| Protein 18.84g | 30% |
