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Ingredients
- 1 lb Beef flank steak slice thin across the grain
- 1 Tbsp. Dry sherry
- 1 Tbsp. Light soy sauce
- 1 pch Sugar
- 2 Tbsp. Peanut oil
- 2 x Cloves garlic, minced fine
- 6 x Thin slices fresh ginger, cut julienne
- 2 Tbsp. Oyster sauce
- 1/8 c. Chicken stock
- 2 x Green onions, cut Chinese style
- 2 x Large eggs, well beaten
Directions
- Marinate the meat in wine, soy sauce, and sugar for 15 min. Heat a wok and add in the oil. Chow the garlic and the ginger for one minute. Remove the garlic and ginger from the wok, reserving them, and leaving the oil in the pan. Chow the beef on one side for one min and then add in the removed ginger and garlic. Add in the oyster sauce, chicken broth, and green onions and chow for a moment. Stir in the beaten Large eggs and cook just for a moment, till the mix thickens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 156 | 53% |
| Total Fat 17.4g | 22% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 581mg | 24% |
| Potassium 466mg | 13% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.04g | 1% |
| Protein 27.89g | 45% |
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