Beef With Bean Curd And Vegetables Recipe
Servings: 4
Ingredients
- 1/4 c. soy sauce
- 1/4 c. dry sherry
- 1 tbsp. cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 3 tbsp. peanut or possibly vegetable oil
- 3/4 pound flank steak, thinly sliced diagonally
- 2 sq. (8 ounce.) hard bean curd (tofu), cubed
- 1/2 pound mushrooms, sliced
- 1/4 pound snow peas
- 3 green onions, cut into 1 1/2 inch slices
- 1 can (8 ounce.) sliced bamboo shoots, liquid removed
Directions
- 1. Combine soy sauce, sherry, cornstarch, vinegar and sugar in small bowl. Mix well. Reserve.
- 2. Heat oil in wok or possibly large skillet. Add in beef; stir fry 3 min. Add in bean curd, spinach, mushrooms, snow peas, green onions and bamboo shoots; stir fry 30 seconds or possibly till spinach wilts. Stir sauce into wok; cook 1 minute. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 90 | 36% |
| Total Fat 10.02g | 13% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 974mg | 41% |
| Potassium 695mg | 20% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.25g | 3% |
| Protein 23.98g | 38% |
