You are here

Chinese Beef

  Flank steak 2 Pound (750 Gram To 1 Kilogram)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Coarsely chopped onion 125 Milliliter
  Condensed beef broth 1 Can (10 oz) (284 Milliliter)
  Soy sauce 30 Milliliter (2 Tablespoons)
  Ginger 2 Milliliter (1/2 Teaspoon)
  Thinly sliced carrots 250 Milliliter
  Pepper To Taste (Few Grains Required)
  Thinly sliced celery 125 Milliliter (1/2 Cup)
  Green pepper 1 Small, sliced
  Bean sprouts 500 Milliliter, drained (2 Cups)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Water 15 Milliliter (1 Tablespoon)

Slice steak thin; remove fat, heat oil in large frying pan.
Add steak and brown, remove beef; reduce heat.
Add onion; cook until tender, stirring occasionally.
Return meat to frying pan; add broth, soy sauce, ginger, carrots and pepper.
Cover; cook for 5 minutes.
Add celery, green pepper and bean sprouts; cover; cook 5 minutes.
Mix cornstarch and water together.
Stir into beef mixture.
Cook 4 to 5 minutes or until thickened.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2028 Calories from Fat 630

% Daily Value*

Total Fat 65 g100.1%

Saturated Fat 22.4 g112.1%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 5828.4 mg242.8%

Total Carbohydrates 92 g30.8%

Dietary Fiber 21.8 g87.4%

Sugars 45.3 g

Protein 215 g429.9%

Vitamin A 854.2% Vitamin C 257.1%

Calcium 24% Iron 81.8%

*Based on a 2000 Calorie diet

Chinese Beef Recipe