Vitamin B12 promotes iron absorption in the body. Beef meat also helps overcome tiredness. Beef with red onions specialists advise men with high levels of bad cholesterol eat up to 200 g of lean beef meat on a daily basis. Try this beef recipe with red onion, capers and cabbage. Red onion is slightly spicier than white or regular yellow onions. Beef meat is essential for our health. It contains vitamin B12 because cows feed on green grass.
Ingredients:
1 pound beef (flank or top sirloin steak), cut julienne
2 red onions, chopped
1 clove garlic, crushed
1 piece ginger, sliced
2 green onions, sliced diagonally
Marinade:
1 egg white
2 tablespoons light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
A few drops of sesame oil
Sauce:
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry
1/4 cup water (if desired)
Oil for cooking
Directions:
Cut beef across the grain. Add the marinade ingredients, and marinade beef for about 15 minutes. While beef is marinating, prepare vegetables and sauce.
Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove and set aside.
Add oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the green onion. Serve hot with rice.
Nutritional Breakdown per serving (based on 4 servings):
377 calories (kcal); 23 g Total Fat (36 percent calories
from fat); 24 g Protein; 16 g Carbohydrate; 72 mg Cholesterol;
1152 mg Sodium; 2 g Fiber, 551 mg Potassium
Cut beef across the grain. Add the marinade ingredients, and marinade beef for about 15 minutes. While beef is marinating, prepare vegetables and sauce.
Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove and set aside.
Add oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the green onion. Serve hot with rice.
Nutritional Breakdown per serving (based on 4 servings):
377 calories (kcal); 23 g Total Fat (36 percent calories
from fat); 24 g Protein; 16 g Carbohydrate; 72 mg Cholesterol;
1152 mg Sodium; 2 g Fiber, 551 mg Potassium