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    You are in: Home / Recipes / Beef and Veggie Five-Spice Stir-Fry Recipe
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    Beef and Veggie Five-Spice Stir-Fry

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    • on December 03, 2008

      We thoroughly enjoyed this tonight with doongara rice for dinner tonight. I did the prep and the DH did the cooking. I used 600g of budget sirloin and we did change the vegies a little using, 1 1/2 cups snow peas, small packet of fresh baby corn, 2 medium carrots, 1 1/2 cups each of brocolli and cauliflower flowerettes, 1 1/2 cups of bamboo sprouts plus 190g can of whole champignons (drained) and about 2 1/2 cups of sliced silverbeat and baby spinach from the garden. We also only used about 1 1/2 cups of beef stock (the recommended amount of just under 4 cups - if my conversion was right) and we mixed 3 teaspoons of cornflour/cornstarch with about a tablespoon of water. The DH cooked up the vegies with exception of the bamboo shoots and spinach and kept warm in the oven while he cooked the beef and then put the beef (plus juices) and vegies back in the wok and added about 1 1/2 cups of beef stock, bought to the boil and then added the cornflour/cornstarch and let thicken and then added the spinach/silverbeet and bamboo shoots. Served it over rice. Thank you bmcnichol for a great meal, made the Twelve Days of Christmas Recipe Swap.

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    Nutritional Facts for Beef and Veggie Five-Spice Stir-Fry

    Serving Size: 1 (339 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 432.7
    Calories from Fat 205
    Total Fat 22.7 g
    Saturated Fat 7.5 g
    Cholesterol 103.1 mg
    Sodium 1074.4 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 2.8 g
    Sugars 4.7 g
    Protein 37.3 g

    The following items or measurements are not included:

    Chinese five spice powder

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