Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
442
Calories
32g
Protein
16g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Broccoli | 1 cup chopped (156g) | 55 |
| 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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 400 g
- Spring Onion 1 stalk
- Tender Cabbage 200 g
- Red Pepper 1 pc
- Seasoning
- Light Soy Sauce 2 tbsp
- Soda Power 1/4 tbsp
- Minced Ginger 1 tbsp
- Conflour 1 tbsp
- Salt 1 tbsp
- Yellow Wine 1/2 tbsp
Directions
1
Shredded beef, add seasoning and mix well, marinate for 30 minutes
2
Chop Spring Onion and red pepper, add to beef for use
3
Stir fry tender cabbage with 2 tbsp of oil and 1/2 tbsp of salt until cooked
4
Dish up tender cabbage and arrange on surface as garnish
5
Heat wok with 2 tbsp of oil
6
Stir fry marinated beef of in high heat until 80% cooked
7
Pour beef on surface of tender cabbage with all sauce, serve
8
Category:Hong Kong Recipes
9
Category:Hong Kong Meat Dishes
Recipe sourced from
fandom