Burgundy Beef Recipe

Burgundy Beef picture

Summary

Preparation Time5 MinDifficulty LevelMedium
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef flank steak/Beef top round steak1 Pound
 Green pepper1 Medium
 Beef broth3⁄4 Cup (12 tbs)
 White burgundy1⁄2 Cup (8 tbs)
 All purpose flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Cooking oil2 Tablespoon
 Mushrooms1 1⁄2 Cup (24 tbs), sliced
 Frozen small onions1 1⁄2 Cup (24 tbs)
 Hot cooked noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2166 Calories from Fat 676

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 22.1 g110.7%

Trans Fat 0.1 g

Cholesterol 317 mg

Sodium 1915 mg79.8%

Total Carbohydrates 213 g70.8%

Dietary Fiber 10.4 g41.5%

Sugars 21.7 g

Protein 135 g270.2%

Vitamin A 13% Vitamin C 220.2%

Calcium 29.9% Iron 75.7%

*Based on a 2000 Calorie diet

Directions

Partially freeze beef; thinly slice across grain into bite-size strips.
Cut green pepper into 1 -inch squares.
Mix broth, wine, flour, salt, and pepper; set aside.
Heat wok over high heat; add oil.
Stir-fry half of meat 2 to 3 minutes or till just brown; remove.
Repeat with remaining meat.
Stir-fry mushrooms and onions over medium-high heat 4 minutes or till almost tender.
Add green pepper; stir-fry 5 minutes.
Stir wine mixture; add to wok.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Return beef to wok; heat through.
Serve over hot noodles.
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