Shanghai Beef
1.2k
One skillet Chinese style beef and pepper stir fry. Makes a quick and easy all in one weeknight meal.
Ingredients
| 1 | pound |
beef, flank steak (london broil)
sliced thinly across the grain, any cut of beef will do |
|
| 8 | ounces |
beef stock
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
water chestnuts
sliced |
|
| ¼ | cup |
water
|
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 5 |
scallions, spring or green onions
diagonally cut |
||
| ¼ | teaspoon |
black pepper
|
* |
| 1 ½ | cups |
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.
Nutrition Facts
Serving Size 389g (13.7 oz)Amount per Serving
Calories 64020% of calories 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?
United Kingdom
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about 3 years ago