- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2006
Ingredients
Method
Thinly slice beef across the grain; place in bowl. Add 1 tsp (5 mL) of the cornstarch, ginger and water; toss to coat. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. Set aside.
In wok, heat half of the oil over high heat; stir-fry beef until browned, about 1 minute. Transfer to plate. Add remaining oil to wok; stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Add snow peas; stir-fry for 1 minute. Add beef and cornstarch mixture; boil until thickened, 1 minute.
Nutritional facts <b>Per serving:</b> about
- Sodium 224 mg
- Protein 21 g
- Calories 229.0
- Total fat 7 g
- Cholesterol 40 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
%RDI
- Iron 22.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 52.0
- Vitamin C 23.0
