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    You are in: Home / Recipes / Asian Beef Stir-Fry by Victorian Epicure Recipe
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    Asian Beef Stir-Fry by Victorian Epicure

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    redplaid huf's Note:

    A complete meal in 30 minutes. This has become one of our favourite meals. I have made this with fresh chicken as well as leftover meat. Victorian Epicure (VE) is a Canadian company that sells spice mixes with no MSG and all natural ingredients. Being intolerant of MSG it is my favorite supplier of dip mixes. NA.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups water
    • 1 1/2 cups long grained white rice
    • 1 tablespoon cooking oil
    • 1 sirloin steak
    • 1 (500 g) package frozen oriental-style vegetables

    Sauce Ingredients

    Directions:

    1. 1
      Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
    2. 2
      Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
    3. 3
      While beef is cooking, mix together the sauce ingredients and set aside.
    4. 4
      Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
    5. 5
      Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
    6. 6
      Serve over rice.

    Ratings & Reviews:

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    Nutritional Facts for Asian Beef Stir-Fry by Victorian Epicure

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 613.0
     
    Calories from Fat 192
    31%
    Total Fat 21.3 g
    32%
    Saturated Fat 7.3 g
    36%
    Cholesterol 75.2 mg
    25%
    Sodium 1557.1 mg
    64%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.6 g
    2%
    Protein 28.1 g
    56%

    The following items or measurements are not included:

    frozen oriental-style vegetables

    victorian epicure oriental stir-fry seasoning

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