Beef And Pepper Stir Fry
|Beef tenderloin/Sirloin steak||250 Gram (0.5 Pound)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Minced ginger root||10 Milliliter (2 Teaspoon)|
|Garlic clove||1 Large, minced|
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Onion||1 , thinly sliced|
|Sweet green pepper||1 , cut into strips|
|Sweet red pepper||1 , cut into strips|
|Oyster sauce||25 Milliliter (2 Tablespoon)|
|Sesame oil||2 Milliliter (0.5 Teaspoon)|
|Cornstarch||5 Milliliter (1 Teaspoon)|
|Beef stock||50 Milliliter (0.25 Cup)|
Cut beef across the grain into thin slices about 2 inches (5 cm) long and 1/8 inch (3 mm) thick.
In small bowl, combine beef, vinegar, soy sauce, gingerroot and garlic; cover and marinate at room temperature for 30 minutes.
In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry beef mixture for about 2 minutes or until browned.
Remove beef and juices from wok; reserve.
Heat remaining oil in wok; stir-fry onion and green and red peppers for about 2 minutes or until tender-crisp.
Return beef and juices to wok.
Stir in oyster sauce and sesame oil.
Dissolve cornstarch in 1 tbsp (15 mL) of the stock.
Stir remaining stock and cornstarch mixture into pan; cook for about 1 minute or until slightly thickened, stirring constantly.
Calories 408 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.2%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 83.7 mg27.9%
Sodium 893.4 mg37.2%
Total Carbohydrates 20 g6.8%
Dietary Fiber 4.1 g16.3%
Sugars 8.6 g
Protein 31 g62%
Vitamin A 79.2% Vitamin C 278.9%
Calcium 6.6% Iron 16.8%
*Based on a 2000 Calorie diet