Rainbow Beef Recipe
Ingredients
| Beef tenderloin/Beef sirloin | 1 Pound | |
| Egg white | 1 | |
| Garlic | 2 Clove (10 gm) | |
| Grated ginger root | 1⁄2 Teaspoon | |
| Peanut oil/Cooking oil | 1⁄2 Cup (8 tbs) | |
| Frozen pea pods | 6 Ounce | |
| Sliced mushrooms | 5 Ounce | |
| Carrots | 2 | |
| Celery ribs | 2 | |
| Onion | 1 | |
| Red pepper | 1 | |
| Instant chicken bouillon granules | 2 Teaspoon | |
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Dry sherry | 3 Tablespoon | |
| Dark corn syrup | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Cornstarch | 4 Teaspoon | |
| Ground pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 395 Calories from Fat 211
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 50.7 mg16.9%
Sodium 1335.9 mg55.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.9 g11.7%
Sugars 5.7 g
Protein 24 g47.5%
Vitamin A 88.5% Vitamin C 79.6%
Calcium 5.9% Iron 13%
*Based on a 2000 Calorie diet
Directions
In large bowl combine egg white and 1 tablespoon cornstarch; stir in beef strips.
In large wok or skillet stir fry meat, garlic, and gingerroot in 3 tablespoons of the hot oil till meat is browned.
Remove meat from pan; set aside.
Add remaining oil to pan juices; stir in pea pods, mush- rooms, carrots, celery, onion, and red pepper.
Sprinkle bouillon granules over vegetable mixture.
Cover and simmer till vegetables are crisp-tender, about 10 minutes.
Combine soy sauce, water, sherry, corn syrup, vinegar, 4 teaspoons cornstarch, and ground pepper.
Stir mixture into vegetables along with cooked meat; cook and stir till thickened and bubbly.
Chef
