Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1123
Calories
45g
Protein
30g
Fat
157g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- =
- 1/2 lb beef tenderloin
- 1 tbsp rice wine
- 2 tsp soy sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbs cornstarch
- 3 ounces korean green peppers
- 3 red peppers
- 3 cloves garlic
- 1 tbs oil
- 1 tsp salt
- 1/2 tsp sugar
- =
Directions
1
Cut the beef into thin strips and season witht the rice wine, sugar, soy sauce, salt and cornstarch. let it stand for 10 minutes. cut the green peppers into thin strips and soak them in water to remove some of the heat. slice the garlic into flat pieces. stir fry the green pepper and red pepper strips lightly with the salt and sugar in an oiled pan. stir fry the garlic and seasoned beef in lightly oiled pan. add the peppers and stir fry again.
2
Note: Any small hot green pepper can be used instead of Korean peppers.
Recipe sourced from
fandom