Servings: 2 personnes
Calories: 302kcal
Equipment
- 1 Wok
Ingredients
- 300 g sliced beef
- 5 sliced ginger
- 4 sliced red chilies
- 1 sliced onion
- 4 sliced spring onion shoots
- 2 carrots cut lengthwise
SAUCE
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 pinch salt
- 1 tablespoon whole Sichuan peppercorns
- 1 tablespoon sugar
Procédé
- Heat one tablespoon of oil over high heat and stir-fry the beef for 3-4 minutes. Set aside. In a bowl, mix the sauce ingredients.
- Over low heat, brown the ginger then add the chilies, onion and carrots. Stir-fry over medium heat for 4-5 minutes.
- Add the beef, spring onion shoots and the sauce, and reduce the liquid. Serve immediately.
Nutrition
Calories: 302kcal | Féculents: 12g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 86mg | Sodium: 2782mg | Potassium: 521mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 72mg | Calcium: 435mg | Iron: 3mg
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