RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5619
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| Recipe Name: |
Mongolian Beef - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
Optional Ingredients:
1 Teaspoon chili paste with garlic Add to shopping list |
Directions:
Combine beef, egg white, salt and 1 tablespoon cornstarch. Mix well by hand. Heat oil for deep frying. Deep fry for 30 seconds. Drain.
Reheat 2 tablespoons of oil in wok. Stir-fry bamboo shoots and scallions for 1 minute. Combine sauce ingredients in bowl. Add to vegetables. Bring to boil. Add beef and stir fry quickly until heated.
Serve over rice.
FREEZING INSTRUCTIONS: Package over rice according to client request, cooling with fan before covering.
HEATING INSTRUCTIONS: Thaw overnight in refrigerator. Vent lid and heat gently in microwave for 1-2 minutes on medium-high, stirring as needed. |
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| Nutrition per Serving: |
| Calories: |
330 |
Total Carbs: |
18.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
40.4 |
Fat: |
14.7 |
Protein: |
27.48 |
| Fiber: |
2.38 |
Sodium: |
370.19 |
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