Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
372
Calories
32g
Protein
16g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2 lbs of cubed lean Flank Steak
- 1 Cup of sliced Green Peppers
- 1 Cup of sliced Onions
- 1 Cup of sliced Mushrooms
- 1 Cup of whole Green Beans
- Salt to taste
- Pepper to taste
- 2 cloves of Garlic
- 2-3 Table spoons of soy sauce
Directions
1
Rub the Steak with salt, Pepper, and Soy Sauce. Fry in a hot wok or frying pan for 3-4 minutes or until pink. Add all the vegetables, 2 gloves of minced garlic, 2-3 more tablespoons of soy sauce, salt and pepper to taste, and cook over high heat until beef is brown and vegetables are cooked but still slightly crunchy.
2
Serve over brown rice
Recipe sourced from
fandom