Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Bean | 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 tenderloin 250 g
- Spring Onion 1 stalk
- Dry Black Fungus 3 pcs
- Garlic 2 pcs
- Seasoning
- Light Soy Sauce 1 tbsp
- Soda Power 1/4 tbsp
- Sugar 1/2 tbsp
- Water 1 tbsp
- Conflour 1 tbsp
- Sesame Oil & Pepper dash
- Sauce 1
- Sweet Bean Paste 2 tbsp
- Yellow Wine 1 tbsp
- Sauce 2
- Water 5 tbsp
- Light Soy Sauce 1 tbsp
- Chinese Red Vinegar 1 tbsp
- Sugar 1 tbsp
- Conflour 1 tbsp
Directions
Wash the dry black fungus, soak till become soft, wash again, shredded
Wash and wipe the beef tenderloin, shred, marinate 1/2 hour with seasoning
Shred the spring onion into short stalks, cut garlic into small slices
Heat wok with 3 tbsp of oil, stir fry the shredded beef until 80% done
Add garlic and sauce (1) , stir fry for a while
Pour the shredded fungus and spring onion, stir fry then add sauce (2)
Stir fry all materials for 1 minutes, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes