Beef & Chinese Vegetables

Beef & Chinese Vegetables

Servings

10

Units

Print
Servings 10
Cook Time 20 minutes
Course Main
Cuisine Beef dish, Chinese
Diet/Texture Contains Fish, Contains Soy, Good source Vit C, High Protein
Nutrition %Sugar <30, Calcium <100mg, Energy < 1100kJ (263cal), Fibre 3g, Iron <5mg, Potassium >500mg, Protein > 30g, Sat Fat <4g, Sodium >500mg
Menu wok
This Recipe Less 1 hour, Simple prep steps

Ingredients

  • 40 ml Oil
  • 750 g Beef steak Sliced
  • 80 g Onion Sliced
  • 6 g Garlic
  • 45 g BBQ sauce
  • 70 g Oyster sauce
  • 5 g Ground ginger
  • 500 g Chinese vegetables Carrot, capsicum baby corn, celery
US Imperial - Metric

Instructions

  • Heat oil in wok
  • Trim fat from beef
  • Cook off beat, adding onion, garlic, sauces and gorund ginger
  • Add in vegetable (frozen vegetables work fine) and stir thougth until vegetables are slightly cook
  • To thickened sauce add a little cornflour to water (this is optional)
  • Serve iwt rice

Notes

Nutritional Information Per Serve - 260g
Energy 1084kJ Protein 34g Fat 8g Sat Fat 3g Poly 1g Mono 4g CHO 8g Sugar 2g Fibre 3g Na 738mg K 762mg Mg 51mg Ca 60mg P 329mg Fe 4mg Zn 7mg B1 0.3mg B2 0.36mg Niacin 5mg B6 0.38mg B12 1.4ug Folate 163ug Vit A 93ug Vit C 20mg (CHO Exchange <1 Sugar% 25)
Food Safety - store beef below 5°C (41°F) - wash vegetables or use frozen vegetables
Variations - see RC for more beef stir fry recipes 
Allergen Intolrances - check sauces to make for allergens - gluten free sauces were used to make this recipe. 
This recipe, nutritional analysis serving size is a guide only and may vary due to ingredients, equipment availability and quantity scaling. Scale the ingredients to the nearest whole number. Check food labels for allergen and intolerant ingredients. 
Store - best eaten day made
Recipe 925 

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