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Shredded Beef With Vegetables

Gadget.Cook's picture
  Beef 1 Pound, sliced very thin and cut into strips 2 inches long (Round / Flank Steak)
  Sugar 1 Teaspoon
  Soy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Carrot 1 , cut into very fine 2 inch shreds
  Onion 1 , sliced into 0.25 inch slices
  Bean sprouts 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon, dissolved in 0.5 cup chicken stock or water
  Chicken stock/Water 1⁄2 Cup (8 tbs)
  Dry sherry 1 Tablespoon

Marinate beef strips for 10 to 20 minutes in the combined sugar, soy sauce, and salt.
Heat oil in wok and stirfry the carrot shreds and onion rings 2 to 3 minutes.
Push aside.
Stirfry the bean sprouts 1 to 2 minutes.
Push aside.
Stirfry strips of beef 2 to 3 minutes.
Return vegetables to the beef in the wok.
Combine the cornstarch mixture and dry sherry.
Add to the beef and vegetables and heat and stir until sauce is thickened.
Serve at once with fried rice.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 350 Calories from Fat 193

% Daily Value*

Total Fat 21 g33.1%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 71.2 mg23.7%

Sodium 475.2 mg19.8%

Total Carbohydrates 13 g4.2%

Dietary Fiber 1.5 g6.2%

Sugars 5 g

Protein 26 g51.3%

Vitamin A 51.1% Vitamin C 11.5%

Calcium 2.3% Iron 15.4%

*Based on a 2000 Calorie diet

Shredded Beef With Vegetables Recipe