For Stir Fried Beef:
300 g beef tenderloin, thinly sliced
½ tsp baking powder
2 tbsp Chinese cooking wine
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp cornstarch
salt
black pepper, freshly ground
For Chopseuy:
⅓ head cabbage, chopped
½ head cauliflower, cut into florets
1 carrot, large, sliced thinly
2 celery, stalks, sliced
1 bunch garlic sprouts, sliced
1 red capsicum, (bell pepper), sliced
1 yellow capsicum, (bell pepper), sliced
1½ cup mushrooms, sliced
3 tsp cornstarch, (dissolved in ¼ cup water)
¾ cup beef stock
1 tbsp sugar
4 cloves garlic, minced
1 onion, chopped
fish sauce
pepper
oil
In a bowl mix all Stir Fried Beef ingredients together, add the beef and let it marinate for 30 minutes.
Prepare a wok, place in really high heat. Add oil and once it’s really hot add the marinated beef evenly spread out. If the wok is small, do this in two batches. Leave it to cook in one side for a minute in high heat. Turn beef into the other side and cook again in high heat for a minute. Remove from wok then set aside.
Lower the heat to medium then sauté garlic and onions on the same wok.
Bring the heat back to high then add the cabbage, celery, garlic sprouts and cauliflower, stir fry for 2 minutes.
Add the mushroom, carrots and capsicums then continue to stir fry for 2 minutes.
Add the beef and stir fry for a minute.
Add beef stock and dissolved cornstarch, bring to a rapid boil.
Once sauce is thick, season with sugar, fish sauce and freshly ground black pepper.
Serve and enjoy!
Sugar: 8g
:
Calcium: 78mg
Calories: 229kcal
Carbohydrates: 17g
Cholesterol: 35mg
Fat: 13g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 705mg
Protein: 13g
Saturated Fat: 5g
Sodium: 332mg
Vitamin A: 2469IU
Vitamin C: 107mg
