Chinese Beef, Garlic and Scape Stir-fry
This recipe makes 4 servings
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 |
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.
Ingredients
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp minced gingerroot
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp pepper
- 1 lb top sirloin grilling steak
- 3 cups garlic scapes, cut (1-inch/2.5 cm pieces)
- 1 small hot red pepper
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 cup 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 salt ; stir-fry for 1 minute. Return scapes, beef and any accumulated juices and stock to pan; stir-fry until hot, about 1 minute.
Source : Canadian Living Magazine: May 2004
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