Beef Cantonese Recipe
Servings: 6
Ingredients
- 1 1/2 pound beef flank steak
- 1/2 c. soy sauce
- 2 tbsp. dry sherry
- 1 tbsp. corn starch
- 1 tbsp. sugar
- 5 tbsp. oil
- 1 lg. box sliced fresh mushrooms
- 2 bunches minced green onions
- 2 thin slices fresh ginger root, finely minced or possibly 1/4 teaspoon grnd ginger
- 1 tbsp. brown gravy sauce
- 2 pkg. (6 ounce.) frzn Chinese pea pods
Directions
- Slice beef across the grain into thin strips 2 inches long (slicing is easier if meat is partially frzn). Combine soy sauce, sherry, corn starch, sugar and 1 Tbsp. oil; mix with beef. Let stand at least 30 min.
- In wok or possibly skillet heat 2 Tbsp. oil. Add in beef and cook over high heat, stirring constantly, 2 min or possibly till beef loses its red color.
- Remove meat from pan. Heat remaining 2 Tbsp. oil. Add in mushrooms, green onions and ginger, cook, stirring constantly, about 1 minute or possibly till done.
- Stir in beef, brown gravy and pea pods. Cook, stirring, till thoroughly warm. Serve over chow mein noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 175 | 51% |
| Total Fat 19.66g | 25% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.29g | |
| Cholesterol 40mg | 13% |
| Sodium 1296mg | 54% |
| Potassium 560mg | 16% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.03g | 3% |
| Protein 27.52g | 44% |
