Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
551
Calories
39g
Protein
32g
Fat
27g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | 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
- 1 lb beef, sirloin or tenderloin, cut into long, thin slices
- 5 to 7 hot red chile peppers
- 2 tablespoons chopped onion 3 cloves of garlic
- 1 tablespoon Oyster sauce
- 1/2 tablespoon Fish sauce
- 1 cup carrots, cut into matchsticks
- 2 hot red chiles, cut into strips (optional)
- 5 celery leaves, chopped finely
- 2 tablespoons oil
Directions
1
Pound together the 5 to 7 hot red chile peppers, onions and garlic until a paste forms.
2
In a wok, heat the oil until hot and stir in the paste.
3
Add beef and oyster sauce, stirring constantly until the beef is no longer pink.
4
Add the fish sauce, optional chiles, carrots and celery leaves.
5
Stir fry a few more minutes.
6
Makes 3-4 servings.
Recipe sourced from
fandom