Serve with noodles.
- Portion size 4 servings
Ingredients
Method
In measure, combine stock, hoisin sauce, soy sauce, vinegar and cornstarch. In bowl, toss beef with 1/4 cup (50 mL) of the mixture; let stand for 10 minutes.
In wok or heavy skillet, heat half of the oil over high heat; stir-fry beef, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate.
Add remaining oil to pan. Reduce heat to medium-high; stir-fry ginger and garlic for 1 minute. Add carrots and 1/4 cup (50 mL) water; cover and steam for 4 minutes or until tender-crisp.
Return meat to pan. Add remaining sauce; cook until thickened, about 2 minutes. Stir in onions and sesame seeds.
Nutritional facts <b>Per serving:</b> about
- Sodium 996 mg
- Protein 28 g
- Calories 321.0
- Total fat 15 g
- Cholesterol 54 mg
- Saturated fat 3 g
- Total carbohydrate 20 g
%RDI
- Iron 28.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 182.0
- Vitamin C 5.0
