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East-West Stir Fry

 

11

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

90 ml olive oil
453.6 g beef, flank steak (london broil)
thinly sliced
2.5 ml seasoned salt
2.5 ml garlic salt
60 ml oyster sauce
118 ml chinese (xiao xiang) wine
*
453.6 g bok choy
cut bottoms, seperate leaves

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

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 35666% of calories 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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