Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Lotus | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Beef 150 g
- Young Lotus Root 230g
- Dried Black Fungus 10 g
- Ginger 5 small slices
- Spring Onion 2 stalks
- Mashed Garlic 1 tbsp
- Shaoxing Wine 1 tbsp
- Carrot 5 small slices
- Sauce 1
- Sesame Oil dash
- Pepper some
- Dark Soy Sauces 1/2 tbsp
- Sauce 2
- Salts 1/4 tbsp
- Cornflour 1/2 tbsp
- Water 3 tbsp
- Seasoning 1
- Light Soy Sauce 1/2 tbsp
- Sugar 1/3 tbsp
- Cornflour 1 tbsp
- Oil 1 tbsp
- Seasoning 2
- Salt 1/4 tbsp
- Sugar 1/3 tbsp
- Stock Soup 3 tbsp
Directions
Wash the dry black fungus, soak till become soft, wash again
Tear fungus into small pieces, boil in hot water for 5 minutes, drain out
Remove skin of young lotus root, wash and cut into think slices
Add 1 tbsp vinegar into 1 cup of water, soak lotus root in, then drain out
Cut beef into thin slices, marinate 10 minutes with seasoning (1)
Heat wok with 2 tbsp of oil, fry black fungus and lotus root for 2 minutes
Add seasoning (2), stir fry until water become dry, dish up for use
Heat wok with 2 tbsp of oil, stir fry the beef to nearly cooked, dish up
Heat wok again with 2 tbsp of oil, fry ginger and mashed garlic
Add beef, stir fry and mix well, sprinkle yellow wine (if any)
Add lotus root, black fungus, carrot, spring onion, stir fry
Mix well, add sauce (1) & (2) , stir and mix well, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes