| Ingrédient |
Quantité |
Calories |
| Graines de sésame |
5g |
29kcal |
| Sucre brun |
12g |
46kcal |
| Racine de gingembre |
10g |
8kcal |
| Ail |
6g |
9kcal |
| Huile végétale |
30g |
266kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
20g |
6kcal |
| Amidon de maïs |
8g |
30kcal |
| Sauce soja à base de soja et de blé (shoyu), faible teneur en sodium |
45g |
26kcal |
| Sauce, prête à servir, hoisin |
30g |
66kcal |
| Bœuf, flanc, bifteck, maigre et gras séparable, paré à 0 po de gras, tous grades, cru |
454g |
704kcal |
Recipe Instructions:
Ingredients:
• 1 lb flank steak, thinly sliced against the grain
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green onions, sliced
• Vegetable oil, for cooking
• Sesame seeds, for garnish (optional)
Instructions:
o In a bowl, combine soy sauce, hoisin sauce, cornstarch, and brown sugar.
o Add sliced flank steak to the marinade, toss to coat evenly. Let it marinate for 15-30 minutes.
o Heat vegetable oil in a large skillet or wok over medium-high heat.
o Add minced garlic and grated ginger, sauté until fragrant.
o Add marinated beef slices in batches, stirring constantly until browned and cooked through.
o Add sliced green onions to the skillet, toss to combine.
o Remove from heat and garnish with sesame seeds, if desired.
o Serve hot over steamed rice.
