Chinese Beef & Mushroom - Easy, quick, yummy

Name: Chinese Beef & Mushroom - Easy, quick, yummy
Yield: 1 serving
Cuisine: American
Ingredients: 250 ml cold water; 1/4 tsp granulated onion powder; 1/4 tsp black pepper; 1/4 tsp garlic granules; 2 grams truvia or natural sweetner with 0 calories; 45 grams (3 Tbsp) oyster sauce. i used Lee Kum Kee Panda, 58 cals; 3 tbsp Light Soy Sauce I used Lee Kum Kee Premium, 45 cals; 16 grams cornflour, may be known as cornstarch, 61 cal; 3-4 oz Flank Steak (buy from local butchers) i used 3.4oz, 160 cals; 1 tsp Toasted Sesame Oil i used Tesco, 45 cals; 90 grams Sliced carrots, I used Asda batons, 28 cals; 55 grams mushrooms, I used asda closed cup & sliced them, 12 cals; 60 grams Long Grain Rice, I used Tesco Easy Cook Long Grain & Wild Rice, 213 cals

Irmgard Gater @MonkeyBra1n

Warrington, England

Only 625 cals with plain rice. With watching my weight & loving this I trawled the internet & found this recipe. I changed it slightly & have made 8 now having 1 every week still maintaining my weight. Sometimes I have egg fried rice but this is just plain rice. My friends also love this recipe & its just as good as a Chinese. If you want lower calories omit the rice & use EAT WATER SLIM RICE 14 calories per packet. This recipe is also very easy for a beginner & the flank steak cost me only £2-45 for 3 portions & can be bagged & frozen.

Irmgard Gater @MonkeyBra1n

Saved

Ingredients

1 serving

250 mlcold water
1/4 tspgranulated onion powder
1/4 tspblack pepper
1/4 tspgarlic granules
2 gramstruvia or natural sweetner with 0 calories
45 grams (3 Tbsp)oyster sauce. i used Lee Kum Kee Panda, 58 cals
3 tbspLight Soy Sauce I used Lee Kum Kee Premium, 45 cals
16 gramscornflour, may be known as cornstarch, 61 cal
3-4 ozFlank Steak (buy from local butchers) i used 3.4oz, 160 cals
1 tspToasted Sesame Oil i used Tesco, 45 cals
90 gramsSliced carrots, I used Asda batons, 28 cals
55 gramsmushrooms, I used asda closed cup & sliced them, 12 cals
60 gramsLong Grain Rice, I used Tesco Easy Cook Long Grain & Wild Rice, 213 cals

Saved

Steps

1

Weigh out carrots & mushrooms & either boil or steam them. I put into Chinese foil container & steamed them.
2

Cut into small strips the flank steak. Cut against the grain & take fat off where necessary, set aside.
3

In a jug put in the following ingredients in the order below then stir with a fork till all cornflour is mixed in with no lumps.
4

Add the flank & stir. Set aside & leave to marinate for 30 minutes stirring occasionally when the cornflour settles at the bottom.
5

Cook rice according to your instructions.
6

When rice is nearly cooked, heat sesame oil in a wok and using a fork add the beef to the pan & brown, turning over. Takes about 3-4 minutes. Drain your carrots & mushrooms and add to the wok and stir through to mix then add the remaining sauce. Heat on medium keep stirring until sauce thickens & changes colour. When this happens take off the heat, place rice on plate & pour beef mushroom over.
7

Enjoy. Please upload pic if you create this. Thanks. 😸