Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
59
High
Nutrition per serving
Calories1669 kcal (83%)
Total Fat72.8 g (104%)
Carbs143.3 g (55%)
Sugars44.7 g (50%)
Protein135.6 g (271%)
Sodium10585.3 mg (529%)
Fiber49.5 g (177%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 lbflank steak
cut into 1/4" strips
2 Tbspneutral oil
I used avocado oil
2 Tbsplight soy sauce
1 Tbspshaoxing wine
½ tspbaking soda
2 Tbspcornstarch
1 tspwhite pepper
½ cuplight soy sauce
½ cupchicken stock
3 Tbspbrown sugar
6green onions
cut into 2" pieces
1 cupdried red chilis
remove seeds to reduce spice level
1 Tbspginger minced
3 clovesgarlic
minminced
1 Tbspcornstarch
¼ cupwater
Instructions
Step 1
Slice your steak into 1/4" strips and marinate with oil, light soy sauce, Shaoxing wine, baking soda, corn starch, and white pepper for 15 minutes.
Step 2
Prepare your green onions, garlic, ginger and chilis (deseed the chilis for less heat); set aside.
Step 3
Combine light soy sauce, brown sugar, and warm chicken stock mix; mix until sugar is dissolved.
Step 4
Dust your beef in corn starch and shallow fry for 3-4 minutes at 350F, working in batches if necessary so the oil does not drop below 300F. Fry until golden brown and crisp. Remove and set aside.
Step 5
Over high heat, add 2 tbsp neutral oil and fry your garlic and ginger for 30 seconds; then add your red chilis and green onions and cook for another minute.
Step 6
Add your premixed sauce and stir to combine and slightly reduce, then add your cornstarch slurry to thicken. Add back your beef, stir for another minute to coat evenly, and enjoy!
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