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  Beef tenderloin/Beef sirloin 1 Pound
  Egg white/Beef sirloin 1
  Cornstarch 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated ginger root 1⁄2 Teaspoon
  Peanut oil/Cooking oil 1⁄2 Cup (8 tbs)
  Frozen pea pods 6 Ounce (1 Package)
  Sliced fresh mushrooms 5 Ounce (2 Cups)
  Carrots 2 , cut in thin sticks about 3 inches long
  Celery ribs 2 , cut in thin sticks about 3 inches long
  Onion 1 , cut into thin wedges
  Red peppers 1 , cut into thin strips
  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
  Freshly ground pepper 1⁄8 Teaspoon

Slice beef in thin strips.
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, mushrooms, 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.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2230 Calories from Fat 1271

% Daily Value*

Total Fat 143 g220.4%

Saturated Fat 30.1 g150.7%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 6721.4 mg280.1%

Total Carbohydrates 113 g37.6%

Dietary Fiber 16.8 g67.1%

Sugars 33 g

Protein 122 g243.8%

Vitamin A 531% Vitamin C 482.8%

Calcium 34% Iron 81.9%

*Based on a 2000 Calorie diet

Rainbow Beef Recipe