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Beef, Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)
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Beef, Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)

30 minPorcje: 4Nutri-Score C€
od @sonandtina129 importówugotowano 0 razy
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Składniki

4 osoby
  • beef (thinly sliced against the grain)Mięso280 g
  • baking sodaSpiżarnia500 miligramy
  • sugarSpiżarnia1 g
  • saltPrzyprawy3 g
  • waterInne60 ml
  • egg whiteNabiał1 kawałek
  • cornstarch (divided between marinade and sauce)Spiżarnia45 g
  • water (for the sauce)Inne80 ml
  • light soy sauceSpiżarnia30 ml
  • dark soy sauceSpiżarnia30 ml
  • sugar (for the sauce)Spiżarnia4 g
  • neutral oilSpiżarnia45 ml
  • garlic (minced)Warzywa i owoce3 kawałki
  • green onions (whites and greens separated)Warzywa i owoce2 kawałki
  • carrot (thinly sliced)Warzywa i owoce1 kawałek
  • cabbage (chopped)Warzywa i owoce450 g
  • cooked white rice (for serving)Produkty zbożowe600 g

na porcję

Wartości odżywcze

378kcal

Węglowodany
44 g
Białko
17 g
Tłuszcz
15 g
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Przybory

  • Miska ×2
  • Wok
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Marinate the beef

    • Thinly slice the beef against the grain.
    • Combine the beef with the salt, sugar, baking soda, water, egg white and cornstarch in a bowl.
    • Let the beef marinate while you prep the vegetables and sauce.
    Krok 1

  2. Make the sauce

    • Whisk the water, light soy sauce, dark soy sauce, sugar and cornstarch together in a separate bowl until smooth.
    Krok 2

  3. Prep the vegetables

    • Chop the cabbage and thinly slice the carrots.
    • Mince the garlic and separate the whites and greens of the green onions.
    Krok 3

  4. Sear the beef

    • Heat the oil in a large skillet or wok over medium-high heat.
    • Add the beef in a single layer and cook until it starts to brown but is still a little pink.
    Krok 4

  5. Add the aromatics and carrot

    • Add the garlic, the white parts of the green onions and the carrots.
    • Stir-fry for a couple of minutes.
    Krok 5

  6. Add the cabbage and sauce

    • Add all of the cabbage and pour in the sauce.
    • Scrape up the brown bits and toss until the cabbage is tender-crisp and the sauce thickens.
    Krok 6

  7. Finish and serve

    • Turn off the heat and garnish with the green onions.
    • Serve over a bowl of hot rice.
    Krok 7
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