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Nutrition at a glance
There are 397 calories in the Peanut Ginger Beef Stir Fry.
If you choose the Chuck Tender Steak instead, you would save about 264 calories. Have you eaten this food today? If so, then add it to your MyPlate calorie counter. We encourage you to write a review of this food item to contribute to The Daily Plate community.
You could burn off the 397 calories from this Peanut Ginger Beef Stir Fry in a variety of ways:
Aerobics, step: 6" - 8" step for 32 minutes Kissing - light for 363 minutes Shooting - target or trap, standing for 145 minutes These are estimates based on a 145lb person. For more accurate information, tell us your weight. |
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Instructions:
Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and 1 cup water until smooth. Separately, mix cornstarch with 1 tbsp water; set aside. In a large wok, heat canola oil over med-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 min. Remove garlic and ginger from skillet and set aside. Add beef and cook until no longer pink, stirring constantly, about 2 min. Remove and set aside. Add onion and pepper; cook until onions just start to brown. Add broccoli and cook 2 min. more. Reduce heat to med. and add sauce and garlic mixture. cook until broccoli is crisp-tender. Add beef, cliantro, basil,and cornstarch mixture. cook until sauce thickens slightly. Serve.
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Calorie breakdown:
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Peanut Ginger Beef Stir Fry
Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and 1 cup water until smooth. Separately, mix cornstarch with 1 tbsp water; set aside.
In a large wok, heat canola oil over med-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 min. Remove garlic and ginger from skillet and set aside.
Add beef and cook until no longer pink, stirring constantly, about 2 min. Remove and set aside.
Add onion and pepper; cook until onions just start to brown. Add broccoli and cook 2 min. more.
Reduce heat to med. and add sauce and garlic mixture. cook until broccoli is crisp-tender.
Add beef, cliantro, basil,and cornstarch mixture. cook until sauce thickens slightly.
Serve.
In a large wok, heat canola oil over med-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 min. Remove garlic and ginger from skillet and set aside.
Add beef and cook until no longer pink, stirring constantly, about 2 min. Remove and set aside.
Add onion and pepper; cook until onions just start to brown. Add broccoli and cook 2 min. more.
Reduce heat to med. and add sauce and garlic mixture. cook until broccoli is crisp-tender.
Add beef, cliantro, basil,and cornstarch mixture. cook until sauce thickens slightly.
Serve.
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Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
