Spicy Beef and Veggie Stir Fry
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 190 kcal | (9 %) | ||
| Protein | 16.2 g | (17 %) | ||
| Fat | 10.4 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 200 grams Beef fillet
- 4 Tbsps soy sauce
- 1 egg white
- 1 tsp cornstarch
- 250 grams Broccoli
- salt
- 2 carrots
- 1 Red Bell pepper
- 1 walnut sized pc ginger
- 1–2 garlic cloves
- 120 grams soybean sprout
- 1 organic Orange
- 4–5 tablespoons Oyster sauce
- 100 milliliters chicken stock (packaged)
- 2–3 tablespoons Rice wine (or dry sherry)
- 1-2 dried chili peppers
- 3 Tbsps soybean oil
Preparation steps
Cut beef into thin slices. Mix soy sauce with egg white and corn starch. Stir in beef slices and marinate covered for 30 minutes.
Rinse broccoli and cut into small florets. Blanch in salt water for 2–3 minutes, drain, rinse with cold water and drain again. Peel carrot. Rinse bell pepper and cut into quarters. Peel ginger and garlic. Cut carrots, pepper and ginger into thin strips. Garlic cut into slices. Rinse sprouts.
Rinse orange with hot water, pat dry, zest and juice. Mix orange juice with oyster sauce, chicken stock and rice wine.
Heat 1 tablespoon of oil in a deep pan. Add vegetables, ginger and garlic and cook. Add rice wine mixture, orange zest and chile and simmer covered for about 10 minutes.
In a second, non-stick pan, heat remaining oil and fry beef slices for 3–4 minutes. Mix meat and bean sprouts into vegetables and place over low heat for 2–3 minutes. Season with salt and serve.
