Asian

Steak and Scallion Rice Cake Stir-Fry

Name: Steak and Scallion Rice Cake Stir-Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz. sirloin steak (340g, sliced); 3 tablespoons oil (divided); 1/2 tablespoon cornstarch; 1 teaspoon light soy sauce; 4 thin slices ginger (finely julienned); 3 scallions (cut into 2-inch pieces); 1 pound rice cakes (450g); 2 tablespoons shaoxing wine; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon salt (or to taste); 1/4 teaspoon granulated sugar

4 servings

분량

25 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

12 oz. sirloin steak (340g, sliced)

3 tablespoons oil (divided)

1/2 tablespoon cornstarch

1 teaspoon light soy sauce

4 thin slices ginger (finely julienned)

3 scallions (cut into 2-inch pieces)

1 pound rice cakes (450g)

2 tablespoons shaoxing wine

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon salt (or to taste)

1/4 teaspoon granulated sugar

방향

Marinate the beef with 1 tablespoon oil, cornstarch and 1 teaspoon light soy sauce and set aside for 15 minutes. Heat 2 tablespoons of oil in your wok over high heat. Once it's smoking, add the beef and sear for a minute before setting aside on a plate. Add the ginger to the wok, and when it starts to brown, add the scallions and give everything a stir. Pour in the rice cakes and stir-fry for 1-2 minutes.

Spread the Shaoxing wine around the perimeter of the wok and cover the wok immediately. Cook, covered, for 2 minutes. Add the beef, 1 tablespoon each of dark soy sauce and light soy sauce, sesame oil, salt and sugar. Toss together for about 2 minutes. The rice cakes should be tender but still a bit chewy. If not, cover the wok and cook a little longer.

영양 정보

1회 제공량

칼로리

497 kcal

지방 전체

16 g

포화 지방

2 g

불포화 지방

1 g

트랜스 지방

1 g

콜레스테롤

52 mg

나트륨

761 mg

탄수화물 전체

61 g

식이섬유

1 g

총 당류

1 g

단백질

24 g