Beef With Chinese Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Flank steak, thinly sliced |
| 1 | T | Oil |
| 1 | Clove garlic, mashed | |
| 1/2 | Onion, sliced thinly | |
| 1 | c | Chinese peas |
| 1 | T | Cornstarch |
| 1/4 | c | Oyster sauce |
| 2 | t | Sherry |
| 1 | t | Shoyu |
| 1 | T | Sugar |
| 1 | T | Oil |
INSTRUCTIONS
Marinate beef for 15 minutes or longer. Heat oil in skillet and brown garlic. Stir fry onion and marinated meat. Add peas and heat thoroughly. From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 188
Total Fat: 21.1g
Cholesterol: 134.4mg
Sodium: 632.5mg
Potassium: 613.4mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 3.8g
Protein: 47.5g