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Shanghai Beef

Shanghai Beef

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Submitted by rsayegh

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

Ingredients

1 453.6
POUND G BEEF, FLANK STEAK (LONDON BROIL)
sliced thinly across the grain, any cut of beef will do
8 231.2
OUNCES ML/G BEEF STOCK
2 3E+1
TABLESPOONS ML VEGETABLE OIL
8 231.2
OUNCES ML/G WATER CHESTNUTS
sliced
¼ 59
CUP ML WATER
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped
4 6E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML CORNSTARCH
5 5
EACH SCALLIONS, SPRING OR GREEN ONIONS
diagonally cut
¼ 1.3
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML RICE
cooked

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 640 20% 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?
Trans-fat Free
 

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