Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
429
Calories
29g
Protein
29g
Fat
11g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 6 oz beef rib-eye steak, sliced thinly across the grain on a bias
- Salt
- Freshly-ground black pepper
- 2 tbsp soy sauce
- 1 tbsp peanut oil
- ½ each red and green bell pepper , julienned
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 Thai bird chili , finely minced
Directions
1
Season beef liberally with salt and black pepper. Set aside.
2
Preheat a large stainless steel or cast iron skillet , or a wok , over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm.
3
Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges.
4
Add steak and heat through. Serve warm with soy sauce on the side.
Recipe sourced from
wikibooks