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Oriental Beef With Vegetables Recipe
|Finely chopped fresh ginger||1 Teaspoon|
|Sherry||15 Milliliter (1 Tablespoon)|
|Soy sauce||2 Teaspoon|
|Cornflour||15 Milliliter (1 Tablespoon)|
|Oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm)|
|Rump steak||8 Ounce, cut into thin strips (225 Gram)|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Bamboo shoot||5 Ounce, drained and cut into thin strips (1 Can, 150 Gram)|
|Water chestnuts||6 , thinly sliced|
|Onion||1 , cut into 8 pieces|
|Celery stalks||2 , sliced|
|Carrot||1 , sliced|
Serving size: Complete recipe
Calories 929 Calories from Fat 347
% Daily Value*
Total Fat 39 g60.3%
Saturated Fat 7.4 g37.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1103.3 mg46%
Total Carbohydrates 67 g22.4%
Dietary Fiber 10 g40.1%
Sugars 20.7 g
Protein 78 g156.8%
Vitamin A 211.6% Vitamin C 41.4%
Calcium 12.6% Iron 18.2%
*Based on a 2000 Calorie diet
Heat the oil in a frying-pan.
Add the garlic and fry for 2 minutes, then remove.
Add the beef and stir-fry for 5 minutes until it is evenly browned.
Add the soy sauce mixture, stock, prepared vegetables and salt and pepper to taste.
Bring to the boil, stirring constantly.
Simmer for 5 minutes.