- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
This information is per serving.
Calories from Fat130
Serving Size:1/4th recipe
Americanized Chinese food has gotten a bad rap lately for being high in calories and sodium, and not the healthy food Americans make it out to be.
So what’s new? Isn’t that the way it is with all Americanized ethnic foods? Americans expect large portions at low prices and restaurants are than happy to provide them whether or not is is good for you.
But is that really the case for homemade Chinese food?
I had not made Chinese food for years so I decided to try a few healthy looking recipes I’ve had for decades but never made.
You may think, “But beef isn’t healthy?”
Eating beef, or any red meat, on a daily basis isn’t healthy, and the recommended serving size is 3 to 4 ounces.
This recipe uses lean beef tenderloin that is not only low in saturated fat, but is also very tender; assuming you don’t overcook it. One pound of tenderloin divided into 4 servings is 4 ounces per serving.
One serving of Ginger Beef with rice has 465 calories. The entree pictured above has about 700 calories for 13 oz. (360 g) of food. You also get about 7 grams of fiber and 30 grams of protein.
Although, I made this recipe using beef, you can substitute chicken.
- 2 1/2 tablespoons (37 ml) white or white wine vinegar
- 2 teaspoons (10 ml) granulated sugar
- 1/2 teaspoon (2.5 ml) kosher salt
- 2 to 4 oz. (56 to 112 g) fresh ginger root, peeled and sliced thin
- 1 lb. (450 g) beef tenderloin, sliced thin
- 2 tablespoon (30 ml) Chinese rice wine or dry sherry
- 2 teaspoons (10 ml) cornstarch
- 1 teaspoon (5 ml) low sodium soy sauce
- 2 tablespoons (30 ml) vegetable oil
- 1 large green or red bell pepper
- 1 bunch green onions (scallions) about 6
- 1 cup (200 g) long grain converted rice or other rice
Method of Preparation
Bring a quart or more of water to a rapid boil. Rinse rice until water runs clear and add to boiling water. Cook per manufacturers recommended time until al dente. Drain.
Meanwhile, in a small glass or bowl, combine vinegar, sugar, and salt. Stir until sugar dissolves and then add ginger.
In a medium boil, combine, rice wine, cornstarch, and soy sauce. Stir in sliced meat to coat. Marinate up to 20 minutes if desired, stirring occasionally.
Remove seeds from pepper and cut into 1-inch pieces. Cut onions, including greens, into 1-inch long pieces.
Heat oil in a wok or large skillet over medium high heat 1 to 2 minutes. Add onion, pepper, and ginger marinade. Stir-fry 2 to 3 minutes or until crisp-tender.
Add beef. Stir-fry 3 to 5 minutes or until beef is cooked through. Serve over rice.