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Shanghai Beef

 
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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

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.

 

* not incl. in nutrient facts

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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?

 

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