Chinese Beef, Garlic and Scape Stir-fry
Scapes appear in many Chinese dishes, none more delicious than this one to serve over rice or noodles. You can substitute green beans or green onions for the scapes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 256 |
| pro | 27 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 791 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 29% |
| vit A | 5% |
| vit C | 23% |
| folate | 19% |
-
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) minced gingerroot
1 tsp (5 mL) sesame oil
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
1 lb (500 g) top sirloin grilling steak
3 cups (750 mL) cut (1-inch/2.5 cm pieces) garlic scapes
1 small hot red pepper
2 tbsp (25 mL) vegetable oil
1/4 tsp (1 mL) salt
1/4 cup (50 mL) beef stock
Preparation:
In bowl, whisk together soy sauce, cornstarch, ginger, sesame oil, garlic and pepper. Cut beef across the grain into thin strips. Add to bowl and toss to coat; let stand for 15 minutes.
Meanwhile, in pot of boiling salted water, cook garlic scapes until tender-crisp, 2 minutes. Drain and refresh under cold water; drain and pat dry. Set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise; seed and finely slice. In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry beef, in batches and using remaining oil as necessary, until browned yet still pink inside, about 2 minutes. Transfer to bowl.
Add hot pepper and sa< stir-fry for 1 minute. Return scapes, beef and any accumulated juices and stock to pan; stir-fry until hot, about 1 minute.
Additional Information
Source
Canadian Living Magazine: May 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »