|Flank steak/Boneless chuck steak||1 Pound, cut across the grain into thin slices|
|Soy sauce||3 Tablespoon|
|Scotch/Dry sherry||3 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Sesame oil||1 Tablespoon|
|Hot bean sauce/Red chili and garlic paste||1 Teaspoon|
|Barbecue sauce||1 Tablespoon, bottled|
|Peanut oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Carrot||1 , cut julienne|
|Green onions||2 Bunch (200 gm), cut lengthwise once, then into 1-inch pieces|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
Mix all of the ingredients for the marinade together.
Add the meat and allow it to marinate for 1 hour.
Heat a wok or large frying pan.
Add the oil and the garlic.
Toss for a few seconds and add the carrots.
Stir-fry until they are tender.
Remove from the wok and add the beef, drained of the marinade.
Toss for a few moments over very high heat.
When the meat is tender, add the green onions.
Toss for a moment and add the carrots and pepper.
Choose a few other dishes from the Chinese section, such as Glass Noodles with Pork and Shrimp.
Serving size: Complete recipe
Calories 1529 Calories from Fat 777
% Daily Value*
Total Fat 85 g130.5%
Saturated Fat 19.8 g99.2%
Trans Fat 0 g
Cholesterol 120 mg40%
Sodium 3611.5 mg150.5%
Total Carbohydrates 36 g12%
Dietary Fiber 10.4 g41.4%
Sugars 16.4 g
Protein 100 g200.6%
Vitamin A 366.1% Vitamin C 166.2%
Calcium 18.1% Iron 54.6%
*Based on a 2000 Calorie diet