Spicy Stir-Fried Beef Recipe
Ingredients
| Boneless beef sirloin steak | 1 1⁄2 Pound | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Crushed dried red pepper | 1⁄2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Chopped ginger root | 1 Teaspoon | |
| Garlic | 2 Clove (10 gm) | |
| Green pepper | 1 Large | |
| Carrots | 2 Medium | |
| Canned bamboo shoots | 8 1⁄2 Ounce | |
| Canned sliced water chestnuts | 8 Ounce | |
| Green onions | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 1940 Calories from Fat 992
% Daily Value*
Total Fat 111 g171.3%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1785.9 mg74.4%
Total Carbohydrates 88 g29.3%
Dietary Fiber 22.4 g89.8%
Sugars 31.5 g
Protein 158 g316.3%
Vitamin A 488.3% Vitamin C 296.6%
Calcium 295.6% Iron 129.1%
*Based on a 2000 Calorie diet
Directions
Cut beef into 2-inch wide strips.
Cut strips into 1/8-inch slices.
Stack slices and cut into thin strips.
Toss beef, cornstarch, 1 tablespoon oil, 1 tablespoon soy sauce, the sugar, salt and pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Mix 1 tablespoon soy sauce and the red pepper; let stand at room temperature.
Heat 2 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add beef mixture, gingerroot and garlic; cook and stir until beef is brown, about 5 minutes.
Add green pepper, carrots, bamboo shoots and water chestnuts; cook and stir 3 minutes.
Add onions and red pepper mixture; cook and stir 1 minute.
Chef
