Directions:
- Combine the first 4 ingredients in a medium bowl; cover and marinate in refrigerator 30 minutes.
- Remove the roots, outer leaves, and tops from leek, leaving 1 1/2 to 2 inches of dark leaves. Rinse leeks with cold water, and cut into 2-inch julienne strips to yield 1 1/4 cups.
- Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 1/2 minutes. Add beef mixture; sauté 5 minutes. Add leek, onion, pepper, and salt; sauté 3 minutes. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.01 Kcal (1821 kJ) | ||
| Calories from fat | 124.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 21% | |
|---|---|---|---|
| Cholesterol | 79.38mg | 26% | |
| Sodium | 486.82mg | 20% | |
| Potassium | 697.73mg | 15% | |
| Total Carbs | 43.9g | 15% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 33.16g | 66% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 5.1mg | 28% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.71 Kcal (510 kJ) | ||
| Calories from fat | 34.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 21% | |
|---|---|---|---|
| Cholesterol | 22.21mg | 26% | |
| Sodium | 136.2mg | 20% | |
| Potassium | 195.21mg | 15% | |
| Total Carbs | 12.28g | 15% | |
| Sugars | 1.19g | 17% | |
| Dietary Fiber | 1.46g | 21% | |
| Protein | 9.28g | 66% | |
| Vitamin C | 1.8mg | 11% | |
| Iron | 1.4mg | 28% | |
| Calcium | 16.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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