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Shanghai Beef

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Shanghai Beef

One skillet Chinese style beef and pepper stir fry. Makes a quick and easy all in one weeknight meal.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound beef, flank steak (london broil)
sliced thinly across the grain, any cut of beef will do
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8 ounces beef stock
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2 tablespoons vegetable oil
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8 ounces water chestnuts
sliced
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¼ cup water
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1 medium sweet red bell peppers
chopped
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4 tablespoons soy sauce, tamari
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2 tablespoons cornstarch
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5 scallions, spring or green onions
diagonally cut
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¼ teaspoon black pepper
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1 ½ cups rice
cooked
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Ingredients

Amount Measure Ingredient Features
453.6 g beef, flank steak (london broil)
sliced thinly across the grain, any cut of beef will do
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231.2 ml/g beef stock
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3E+1 ml vegetable oil
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231.2 ml/g water chestnuts
sliced
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59 ml water
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1 medium sweet red bell peppers
chopped
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6E+1 ml soy sauce, tamari
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3E+1 ml cornstarch
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5 each scallions, spring or green onions
diagonally cut
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1.3 ml black pepper
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355 ml rice
cooked
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Directions

Brown beef in hot oil in a skillet, about 5 minutes. Add water chestnuts, red bell pepper, scallions (spring onions) and black pepper. Cook, 2 minutes longer.

Mix broth, water, soy sauce and cornstarch, stir into beef mixture. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Cook, remove from heat. Let stand 5 minutes. Fluff with a fork.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United Kingdom

Beautiful

 

 

Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 64020% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1093mg 46%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 9%
Sugars g
Protein 69g
Vitamin A 25% Vitamin C 103%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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