Beef With Mange tout Recipe


MethodMain Ingredient


 Fillet steak8 Ounce, trimmed (225 Gram)
 Cornflour1 Teaspoon
 Dark soy sauce1 1⁄2 Tablespoon
 Dry sherry1 1⁄2 Tablespoon
 Groundnut oil/Vegetable oil2 Tablespoon
 Ginger root piece2 Inch, peeled and chopped
 Spring onions6 , sliced diagonally
 Carrot1 Large, peeled and sliced diagonally
 Red pepper To Taste, deseeded and sliced
 Stock2 1⁄2 Fluid Ounce (65 Milliliter)
 Canned water chestnuts8 Ounce, drained (227 Gram)
 Mange-tout4 Ounce, trimmed (100 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1100 Calories from Fat 647

% Daily Value*

Total Fat 72 g111.4%

Saturated Fat 21.9 g109.7%

Trans Fat 0 g

Cholesterol 150.4 mg

Sodium 1639.9 mg68.3%

Total Carbohydrates 51 g17.1%

Dietary Fiber 9.5 g38%

Sugars 11.8 g

Protein 54 g107.5%

Vitamin A 283.9% Vitamin C 154.8%

Calcium 19.3% Iron 51.2%

*Based on a 2000 Calorie diet


Cut the steak into thin strips, then place in a shallow dish.
Mix the cornflour with 1/2 tbsp soy sauce and 1/2 tbsp dry sherry, then pour over the beef, coating the meat thoroughly.
Cover, then leave to marinate for at least 30 mins.
Heat the oil in a wok or large pan, then fry the ginger for 3 mins.
Discard ginger.
Add the beef to the oil and stir-fry for 3 mins, or until completely sealed.
Using a slotted spoon, remove and reserve the meat.
Stir-fry the onions, carrot and pepper for 2 mins, then return the beef to the wok or pan and mix well.
Add the remaining soy sauce, dry sherry and the stock to the beef and vegetables and continue to stir-fry for a further 3-4 mins, or until the meat is cooked and tender.
Add the drained water chestnuts and mangetout, stir-fry for 2 mins, then serve straightaway.