| Składnik |
Ilość |
Kalorie |
| Nasiona sezamu |
5g |
29kcal |
| Cukier brązowy |
12g |
46kcal |
| Korzeń imbiru |
10g |
8kcal |
| Czosnek |
6g |
9kcal |
| Olej roślinny |
30g |
266kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
20g |
6kcal |
| Skrobia kukurydziana |
8g |
30kcal |
| Sos sojowy z soi i pszenicy (shoyu), niskosodowy |
45g |
26kcal |
| Sos, gotowy do podania, hoisin |
30g |
66kcal |
| Wołowina, bok, stek, oddzielnie chuda i tłusta, przycięta do 0" tłuszczu, wszystkie klasy, surowa |
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.
