Asian Steak Stir-fry

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Asian Steak Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
559
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie559 kcal(27 %)
Protein39.77 g(41 %)
Fat38.62 g(33 %)
Carbohydrates12.32 g(8 %)
Sugar added0 g(0 %)
Roughage1.39 g(5 %)
Vitamin A11.39 mg(1,424 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.29 mg(26 %)
Niacin15.05 mg(125 %)
Vitamin B₆0.71 mg(51 %)
Folate22.96 μg(8 %)
Pantothenic acid1.3 mg(22 %)
Biotin2.76 μg(6 %)
Vitamin B₁₂5.13 μg(171 %)
Vitamin C6.51 mg(7 %)
Potassium748.18 mg(19 %)
Calcium49.19 mg(5 %)
Magnesium44.86 mg(15 %)
Iron4.23 mg(28 %)
Iodine1.57 μg(1 %)
Zinc13.83 mg(173 %)
Saturated fatty acids14.46 g
Cholesterol127.23 mg
Author of this recipe:

Ingredients

for
4
For the marinade
3 tablespoons
light soy sauce
1 ½ tablespoons
2 tablespoons
toasted sesame oil (plus 1 tbsp extra for frying)
5 cups
Beef steak (cut into strips)
For the cooking sauce
4 tablespoons
1 tablespoon
dry sherry
½ teaspoon
ground ginger
2
large onions (chopped)
1 clove
garlic (minced)
¾ inch
fresh Lemongrass (julienned)
1
scallion (cut on the bias)
How healthy are the main ingredients?
soy saucesaltsoy saucegingeroniongarlic

Preparation steps

1.
For the marinade: Mix the light soy sauce, Chinese rice wine and toasted sesame oil together. Season with some salt and black pepper.
2.
Toss the steak in the marinade making sure its well coated, then leave in the fridge for 30 minutes. Remove the meat from the marinade and drain.
3.
Heat 1 tbsp toasted sesame oil in a large wok. When it starts to smoke, add the chopped onion and garlic. Cook for 3 minutes until it softens and starts to brown.
4.
Add the meat to the pan and sauté for 3 minutes until its sealed on all sides. Add the dark soy sauce, dry sherry, ground ginger and lemon grass, season with some salt and pepper. Mix together well.
5.
Sauté all the ingredients together for a further 5-7 minutes until the beef is tender and cooked through.
6.
Serve on a bed of boiled rice and garnish with chopped spring onion.
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