Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
1166
Calories
46g
Protein
30g
Fat
166g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- Neutral oil (olive oil is okay here too)
- 3/4 pound skirt steak, cut into 1/4-inch thick slices against the grain
- Salt
- 3 peppers, various colors, sliced
- 2 medium onions, sliced
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon rice wine vinegar
- Cooked white or brown rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes