Directions:
- In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.3 Kcal (1102 kJ) | ||
| Calories from fat | 122.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 77.11mg | 26% | |
| Sodium | 822.49mg | 34% | |
| Potassium | 468.16mg | 10% | |
| Total Carbs | 7.99g | 3% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 24.45g | 49% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 3.8mg | 21% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.39 Kcal (630 kJ) | ||
| Calories from fat | 70.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 21% | |
|---|---|---|---|
| Cholesterol | 44.04mg | 26% | |
| Sodium | 469.78mg | 34% | |
| Potassium | 267.4mg | 10% | |
| Total Carbs | 4.57g | 3% | |
| Sugars | 2.76g | 19% | |
| Dietary Fiber | 0.44g | 3% | |
| Protein | 13.96g | 49% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 2.2mg | 21% | |
| Calcium | 17.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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