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Nutrition Facts
Serving Size 313 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 180 mg 8%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 19 g
Vitamin A 15% Iron 20%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sautéed Beef with Shiitake Mushrooms
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3/4 Lb thinly sliced beef for stir-fry
1 Tbsp garlic, minced
2 Tbsp Pure Olive Oil, divided
1 Tsp Kikkomon Less Sodium Soy Sauce
1 Tsp ginger, minced
1 Tsp honey
1 Tsp Huy Fong Sriracha Hot Chili Sauce
1 1/2 cup(s) shiitake or cremini mushrooms, stems removed & sliced
1 cup(s) matchstick carrots
1/2 white onion, julienned
1/2 cup(s) low sodium beef broth
1 Tbsp clabber girl cornstarch
1/2 Napa cabbage, shredded
1 package snow peas
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Instructions

1
In a large bowl combine beef, garlic, half of oil, soy sauce, ginger, honey, and Sriracha sauce. Set aside.
2
Place a large skillet over high heat. Once pan is hot, add beef and quickly sear 2 to 3 minutes. Remove from pan and set aside.
3
Add remaining oil to same pan along with the mushrooms. Cook 3 to 4 minutes until they release their juice.
4
Add carrots and onions, and cook an additional 3 minutes.
5
In a small mixing bowl combine beef broth with cornstarch until smooth. Add beef and stir to coat. Stir into mushroom carrot mixture and simmer until sauce thickens.
6
Meanwhile, heat snow peas in the microwave according to package directions.
7
Divide cabbage among 4 bowls then top with beef mixture. Serve snow peas alongside beef.

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