Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 tablespoons green onions, chopped
- 1 teaspoon ginger, grated
- ½ teaspoon salt
- 1 teaspoon or (2 teaspoons hot sauce)
- 1 tablespoon Chinese cooking wine
- 3 tablespoons oyster sauce
- ½ teaspoon baking soda
- 500 grams beef sirloin, sliced thinly
- 2 tablespoons rice flour
- 6 to 8 pieces Baguio pechay
- 1 medium yellow bell pepper, sliced into thin strips
Directions
Mix together green onions, ginger, salt, sriracha (or hot sauce), cooking wine, oyster sauce, baking soda, and sesame oil in a bowl. Add beef and mix well.
Marinate in the refrigerator for 15 to 30 minutes. Add rice flour and mix.
Preheat a large steamer and add star anise into the water. Arrange 3 to 4 pieces pechay on the steamer basket.
Arrange half of the beef on top of the pechay. Steam for 10 to 15 minutes or until beef is cooked through.
Top with half of the bell peppers and carrots; steam for 2 to 3 minutes more. Repeat with the remaining beef.
Toss cooked beef in oyster sauce and arrange on a serving platter. Serve hot with steamed rice on the side.