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Beef With Oriental Vegetables

chef.tim.lee's picture
  Boneless sirloin steak 1 Pound
  Soy sauce 2 Tablespoon
  Sugar 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dried onion flakes 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Soy sauce 1 Tablespoon
  Sugar 1 Tablespoon
  Carrot 1
  Onion 1 Medium
  Stalk celery 1
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Canned chinese vegetables 14 Ounce
  Mushrooms 3 Large
  Frozen chinese pea pods 6 Ounce
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon

Partially freeze steak; slice diagonally across grain into 3- x 1/4-inch strips, and set aside.
Combine next 4 ingredients; add steak, stirring until coated.
Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute.
Add steak; stir-fry 2 to 3 minutes or until browned.
Remove steak from wok.
Combine salt, 1 tablespoon soy sauce, and 1 tablespoon sugar; mix well.
Add carrot, onion, celery, and soy sauce mixture to wok; stir-fry 2 minutes or until vegetables are crisp-tender.
Add steak, cabbage, Chinese vegetables, and mushrooms; stir-fry 1 to 2 minutes.
Add pea pods; stir-fry 1 minute.
Combine water and cornstarch; mix well.
Add to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 456 Calories from Fat 201

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 53.3 mg17.8%

Sodium 1040.7 mg43.4%

Total Carbohydrates 36 g11.9%

Dietary Fiber 3.9 g15.6%

Sugars 17.3 g

Protein 29 g57.4%

Vitamin A 69.5% Vitamin C 27.5%

Calcium 6.5% Iron 15.9%

*Based on a 2000 Calorie diet

Beef With Oriental Vegetables Recipe