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Beef & Cucumber Stir Fry Recipe
|Boneless lean beef||3⁄4 Pound (Such As Top Sirloin)|
|Dry sherry||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Cucumber||12 Ounce (1 Large)|
|Salad oil||3 Tablespoon|
|Canned baby corn/16 fresh baby corn ears, husked||15 Ounce, drained (1 Can)|
|Green onions||2 , ends trimmed, thinly sliced|
Serving size: Complete recipe
Calories 1368 Calories from Fat 562
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 8.2 g41.1%
Trans Fat 0.8 g
Cholesterol 165 mg
Sodium 2954 mg123.1%
Total Carbohydrates 111 g37.1%
Dietary Fiber 8.5 g34%
Sugars 34.2 g
Protein 88 g175.2%
Vitamin A 26.4% Vitamin C 41.9%
Calcium 9.9% Iron 10.9%
*Based on a 2000 Calorie diet
In a bowl, mix sherry, soy sauce, and garlic; stir in meat and set aside.
Peel cucumber; cut in half lengthwise.
Discard seeds; cut each half in thirds, then into thick sticks.
Place a wok or 12-inch frying pan on high heat.
When hot, add 1 tablespoon oil and half the meat mixture.
Stir-fry until meat is slightly tinged with brown.
Pour meat into a bowl; repeat to cook remaining meat.
Add the last tablespoon of oil to pan; when hot, add cucumber and corn.
Stir-fry until vegetables are hot, about 4 minutes.
Add meat, any juices, and onions; stir until hot, 1 to 2 minutes.