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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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
- Beef 600 g
- Celery 2 stalks
- Deep Fried Peanut 80 g
- Lime 1/2 pc
- Seasoning 1
- Pepper Corn 10 pc
- Ginger 2 slices
- Shaoxing Wine 2 tbsp
- Water 300 ml
- Seasoning 2
- Fish Sauce 1 tbsp
- Light Soy Sauce
- Sesame oil 1/3 tbsp
Directions
Clean and scald beef in boiling water for 1 minute, drain up
Heat wok seasoning 1, boil the beef for 10 minutes, drain up
Cut beef into small dices after it turn cool, dish up
Tear old veins of celery, chop into small piece, fry by hot oil for 2 minutes
Mix seasoning 2, add beef cubes and celery, mix well
Dish up all mix materials with sauce, add deep fried peanut, serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes