1½ lbs skirt steak, or flank steak, cut into strips
1 tsp five spice powder
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp cornstarch
½ cup beef broth
1 tsp red pepper flakes
1 tsp ginger, fresh and minced
2 garlic cloves, minced
4 oz yellow onion, chopped
2 cups bean sprouts
1 cup snow peas
To serve:
spring onions, finely chopped
Combine sesame oil and five-spice powder in a deep skillet or wok and heat to medium-high heat. Add beef to brown, then remove from the pan.
Meanwhile, combine soy sauce, cornstarch, beef broth, and red pepper flakes in a bowl and set it aside.
Heat vegetable oil in a skillet or wok and cook ginger, garlic, and onion until brown. Then add the bean sprouts and snow peas and cook for several minutes.
Add beef broth mixture and beef and heat until mixture starts to thicken.
Serve with hot rice or noodles and garnish with spring onions.
Sugar: 2g
:
Calcium: 34mg
Calories: 206kcal
Carbohydrates: 6g
Cholesterol: 51mg
Fat: 11g
Fiber: 1g
Iron: 2mg
Potassium: 404mg
Protein: 20g
Saturated Fat: 5g
Sodium: 359mg
Vitamin A: 207IU
Vitamin C: 12mg
