By amanda l b on September 19, 2011
"I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like."
Serving Size: 1 (294 g)
Servings Per Recipe: 2