200 g | beef strip loin, or rib eye, cut into 1 cm strips | ||
2 tbsp | soy sauce | 30 mL | |
2 tbsp | Cognac, or brandy [optional] | 30 mL | |
2 tbsp | cornstarch | 16 g | |
2 tsp | sugar | 8 g | |
2 tsp | gingerroot, grated | 9 g | |
1 | onions, coarsely chopped | 200 g | |
1 | green peppers, cut into squares | 150 g | |
1 clove | garlic, minced or pressed | ||
2 tbsp | canola oil | 30 mL | |
1/2 | dried chili peppers, minced | 0.2 g | |
260 g | frozen vegetable mix | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.
per 1 serving (380 g)
Amount % Daily Value |
Calories 390 |
Fat 15 g 23 % |
Saturated
2.8 g
16 % |
Cholesterol 40 mg |
Sodium 640 mg 27 % |
Carbohydrate 40 g 13 % |
Fibre 7 g 30 % |
Sugars 7 g |
Net Carbs 33 g |
Protein 26 g |
Vitamin A 68 % |
Vitamin C 115 % |
Calcium 6 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 4 ½ |
Meat and Alternatives | 2 ½ |
Fats | 2 |
Other Foods | 0 |