Ingredients:
- 1 lb lean beef steak , sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
- 2 dried red chili peppers , cut in half lengthwise
- 1 tbsp shaoxing rice wine or 1 tbsp dry sherry
- 1 1/2 tbsp gingerroot, finely chopped
Directions:
- In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
- Combine sauce ingredients; set aside.
- Heat wok over high heat, then add peanut oil (be careful of splattering).
- Remove beef from marinade and stir-fry until browned (3 minutes).
- Remove and let drain through a sieve.
- Pour most of the oil out of the wok, reserving about 2 teaspoons.
- Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
- Return the beef to the pan and add sauce.
- Stir-fry for 3 minutes, mixing well.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.09 Kcal (1399 kJ) | ||
| Calories from fat | 176.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.6g | 30% | |
|---|---|---|---|
| Cholesterol | 80.72mg | 27% | |
| Sodium | 879.08mg | 37% | |
| Potassium | 376.13mg | 8% | |
| Total Carbs | 7.38g | 2% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 30.95g | 62% | |
| Vitamin C | 40.5mg | 68% | |
| Iron | 3.2mg | 18% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 204.72 Kcal (857 kJ) | ||
| Calories from fat | 108.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 30% | |
|---|---|---|---|
| Cholesterol | 49.47mg | 27% | |
| Sodium | 538.69mg | 37% | |
| Potassium | 230.49mg | 8% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 2.36g | 15% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 18.97g | 62% | |
| Vitamin C | 24.8mg | 68% | |
| Iron | 1.9mg | 18% | |
| Calcium | 11.7mg | 2% | |
* 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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