| Składnik |
Ilość |
Kalorie |
| Cebule |
42.5g |
17kcal |
| Ryż biały długoziarnisty gotowany |
500g |
650kcal |
| Bulion/ Rosół z kurczaka |
190.5g |
509kcal |
| Oliwa z oliwek |
14g |
124kcal |
| Skrobia kukurydziana |
9.38g |
36kcal |
| Olej, sezamowy, sałatkowy lub do gotowania |
13.6g |
120kcal |
| Sos sojowy z soi i pszenicy (shoyu), niskosodowy |
32g |
18kcal |
| Sos, gotowy do podania, hoisin |
16g |
35kcal |
| Wołowina, polędwica, stek, chuda i tłusta z możliwością oddzielenia, okrojona do 1/8 cala tłuszczu, wszystkie gatunki, surowa |
453.59g |
912kcal |
Recipe Instructions:
Ingredients
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon olive oil, divided
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice
Directions
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
