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Beef With Mange tout Recipe
|Fillet steak||8 Ounce, trimmed (225 Gram)|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Dry sherry||1 1⁄2 Tablespoon|
|Groundnut oil/Vegetable oil||2 Tablespoon|
|Ginger root piece||2 Inch, peeled and chopped|
|Spring onions||6 , sliced diagonally|
|Carrot||1 Large, peeled and sliced diagonally|
|Red pepper||To Taste, deseeded and sliced|
|Stock||2 1⁄2 Fluid Ounce (65 Milliliter)|
|Canned water chestnuts||8 Ounce, drained (227 Gram)|
|Mange-tout||4 Ounce, trimmed (100 Gram)|
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
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.
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.