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East-West Stir Fry

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 tablespoons olive oil
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1 pound beef, flank steak (london broil)
thinly sliced
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½ teaspoon seasoned salt
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½ teaspoon garlic salt
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4 tablespoons oyster sauce
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½ cup chinese (xiao xiang) wine
*
1 pound bok choy
cut bottoms, seperate leaves
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Ingredients

Amount Measure Ingredient Features
9E+1 ml olive oil
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453.6 g beef, flank steak (london broil)
thinly sliced
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2.5 ml seasoned salt
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2.5 ml garlic salt
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6E+1 ml oyster sauce
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118 ml chinese (xiao xiang) wine
*
453.6 g bok choy
cut bottoms, seperate leaves
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Directions

In a wok, heat 3 tablespoons of the olive oil.

Add steak, ¼ teaspoon each of the seasoned salt and garlic salt, 2 tablespoons of the oyster sauce, and ¼ cup of the wine.

Stir fry until steak is medium-rare. Place in a large serving dish.

In the same wok, heat the remaining 3 tablespoons of olive oil.

Add the bok choy, the remaining ¼ teaspoon seasoned salt and garlic salt, the remaining 2 tablespoons oyster sauce, and the remaining ¼ cup wine.

Cover and simmer for a minute or until leaves are wilted.

Place bok choy on steak.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 35666% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 923mg 38%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 53g
Vitamin A 101% Vitamin C 85%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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