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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. flank steak (thinly sliced)
- 4 celery ribs (medium)
- 2 carrots (medium)
- 1 green onion
- 1/4 cup peanut oil
- 1/4 cup cornstarch
- 1/2 tsp. red pepper flakes
- 1 1/2 tsp. sesame oil
- 3 Tbsp. soy sauce
- 2 Tbsp. hoisin sauce
- 1/2 tsp. chinese hot mustard
- 1 tsp. rice wine vinegar
- 1/2 tsp. chili oil
- 2 tsp. brown sugar
- 1 tsp. garlic (minced)
- 1/2 tsp. fresh ginger (minced)
- 1/2 tsp. red pepper flakes
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Directions
- In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.
- Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl. Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes. Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat. Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking. Remove with a slotted spoon and drain on a plate lined with paper towels.
- Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat. Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir. Stir-fry the vegetables for 30 seconds.
- Add the fried meat and green onions. Pour in the sauce mixture and bring to a boil. Cook for 1 minute.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol40mg13% |
Sodium900mg38% |
Potassium580mg17% |
Protein25g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A110% |
Vitamin C6% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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