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Asian Beef with Vegetables

A recipe by .

 
Asian Beef with Vegetables
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.83

$1.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

6 gluten-free,dairy-free,gluten free,dairy free side dish Asian
spoonacular Score:65%

Spoonacular Score: 65%

 

Asian Beef with Vegetables might be just the main course you are searching for. This recipe makes 6 servings with 386 calories, 17g of protein, and 22g of fat each. For $1.95 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of cornstarch, cabbage, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and dairy free diet. Try Slow Cooker Asian Beef with Vegetables, Asian Chicken & Vegetables, and Asian Pickled Vegetables for similar recipes.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.

Essay Chenin Blanc

The Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups baby corn
baby corn
0.5 cups
0.5 cups beef broth
beef broth
some
some black bell pepper
black bell pepper
0.5 lb
0.5 lb bottom round roast
bottom round roast
0.5 cups
0.5 cups broccoli florets
broccoli florets
some
some canola oil
canola oil
1 Tbsp
1 Tbsp cornstarch
cornstarch
0.25 inch
0.25 inch fresh ginger
fresh ginger
0.5 Tbsps
0.5 Tbsps garlic
garlic
0.5
0.5  green bell pepper
green bell pepper
1 small head
1 small head green cabbage
green cabbage
3
3  green onions
green onions
1 small
1 small onion
onion
0.5
0.5  red bell pepper
red bell pepper
2 Tbsps
2 Tbsps sesame oil
sesame oil
0.5 cups
0.5 cups soy sauce
soy sauce
1 can
1 can canned water chestnuts
canned water chestnuts
0.5 cups baby corn
0.5 cups
baby corn
0.5 cups beef broth
0.5 cups
beef broth
some black bell pepper
some
black bell pepper
0.5 lb bottom round roast
0.5 lb
bottom round roast
0.5 cups broccoli florets
0.5 cups
broccoli florets
some canola oil
some
canola oil
1 Tbsp cornstarch
1 Tbsp
cornstarch
0.25 inch fresh ginger
0.25 inch
fresh ginger
0.5 Tbsps garlic
0.5 Tbsps
garlic
0.5  green bell pepper
0.5
green bell pepper
1 small head green cabbage
1 small head
green cabbage
3  green onions
3
green onions
1 small onion
1 small
onion
0.5  red bell pepper
0.5
red bell pepper
2 Tbsps sesame oil
2 Tbsps
sesame oil
0.5 cups soy sauce
0.5 cups
soy sauce
1 can canned water chestnuts
1 can
canned water chestnuts

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  • In a Zipper bag mix soy sauce, sesame oil, ginger, garlic, black pepper and 1/2 of the green onion.
  • Add beef, refrigerate for 2 hours, occasionally turning the bag.
  • Heat a large heavy bottom skillet over medium high heat, drizzle with oil, and add cabbage, onion and bell peppers, stir-fry until tender, remove and place in a bowl.
  • Drizzle pan with additional oil, add beef, stir-fry for 1-2 minutes, add cabbage mixture back into pan, add broccoli and corn, mix well.
  • In a small bowl mix broth and corn starch, add to cabbage mixture, mix well, cook for additional 2 to 3 minutes or until sauce thickens.
  • Sprinkle with additional green onions
  • Serve over rice or chow mein noodles
  • Price Breakdown

    Cost per Serving: $1.74
    Ingredient
    ½ cups baby corn
    ½ cups beef broth
    some black bell pepper
    ½ pounds bottom round roast
    ½ cups broccoli florets
    some canola oil
    1 tablespoon cornstarch
    ½ tablespoons garlic
    ½ green bell pepper
    1 small head green cabbage
    3 green onions
    1 small onion
    ½ red bell pepper
    2 tablespoons sesame oil
    ½ cups soy sauce
    1 can canned water chestnuts
    Price
    $0.58
    $0.28
    $2.24
    $2.16
    $0.10
    $0.23
    $0.03
    $0.09
    $0.18
    $1.09
    $0.24
    $0.15
    $0.30
    $0.67
    $0.79
    $1.29
    $10.44

    Tips

    Health Tips

    • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

    • You can reduce your sodium intake by choosing lower-sodium soy sauce.

    • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

    • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

    • get more health tips

    Cooking Tips

    • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

    • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

    • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

    • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

    • get more cooking tips

    Green Tips

    • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

    • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

    • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

    Disclaimer

    Nutritional Information

    Quickview
    343 Calories
    14g Protein
    21g Total Fat
    26g Carbs
    27% Health Score
    Limit These
    Calories
    343
    17%

    Fat
    21g
    33%

      Saturated Fat
    2g
    16%

    Carbohydrates
    26g
    9%

      Sugar
    10g
    12%

    Cholesterol
    23mg
    8%

    Sodium
    1208mg
    53%

    Get Enough Of These
    Protein
    14g
    29%

    Vitamin C
    169mg
    206%

    Vitamin K
    126µg
    121%

    Vitamin A
    2958IU
    59%

    Vitamin B6
    0.83mg
    42%

    Vitamin E
    4mg
    30%

    Folate
    117µg
    29%

    Fiber
    7g
    28%

    Manganese
    0.55mg
    27%

    Vitamin B3
    5mg
    26%

    Potassium
    729mg
    21%

    Phosphorus
    198mg
    20%

    Selenium
    11µg
    17%

    Zinc
    2mg
    16%

    Iron
    2mg
    16%

    Vitamin B2
    0.25mg
    15%

    Vitamin B1
    0.21mg
    14%

    Magnesium
    54mg
    14%

    Vitamin B12
    0.71µg
    12%

    Vitamin B5
    1mg
    11%

    Copper
    0.17mg
    9%

    Calcium
    80mg
    8%

    covered percent of daily need

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