Directions:
- Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
- Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.07 Kcal (1537 kJ) | ||
| Calories from fat | 175.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.49g | 30% | |
|---|---|---|---|
| Cholesterol | 100.9mg | 34% | |
| Sodium | 1422.51mg | 59% | |
| Potassium | 658.73mg | 14% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 36.46g | 73% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.9mg | 16% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.17 Kcal (516 kJ) | ||
| Calories from fat | 58.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 30% | |
|---|---|---|---|
| Cholesterol | 33.86mg | 34% | |
| Sodium | 477.32mg | 59% | |
| Potassium | 221.04mg | 14% | |
| Total Carbs | 3.91g | 4% | |
| Sugars | 1.23g | 15% | |
| Dietary Fiber | 0.81g | 10% | |
| Protein | 12.24g | 73% | |
| Vitamin C | 12.4mg | 62% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 16% | |
| Calcium | 19.1mg | 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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