A nutritious, low-fat meal loaded with veggies. I added egg tofu for this dish tonight just for a change from the usual. Plus, I used "Golden Boy" carrot-rice vermicelli....it claims to be "made with all natural carrot juice" and has the Health Promotion Board's Healthier Choice Label on it.
What goes in:
sliced beef, 2 servings
bee hoon, 2 servings
bean sprouts, 2 handfuls
2 carrots, slivered
4 leaves of cabbage, chopped
spring onions, chopped 5-cm length
6 oranges, juiced
ginger, sliced
light soya sauce, 3 T*
sesame oil
pepper
1. Soak beef in the OJ, light soya, 1 teaspoon of sesame oil and ginger. Set aside in fridge. You can use this anytime but if you wish to have more intense-flavoured beef, marinade overnight.
2. Boil bee hoon in pot of water.
3. Meanwhile heat wok and quickly stir fry bean sprouts, carrot, cabbage and spring onions. I use a bit of evoo** for this. Do not over-cook, veggies should still be crunchy to the bite. Dish out cooked veggies.
4. Using a pair of tongs or chopsticks, fish out beef slices and sear on wok over high heat. Turn beef slices over once it begins to cook. Over-cooking the beef will be tough and rubbery to the bite. So nice and pink is good. Remove beef from wok.
5. Boil the remaining OJ and let simmer for 30 seconds. If u prefer to preserve the Vitamin C of the oranges, you could omit OJ in STEP 1 and add it straight into bowl upon serving.
* Tablespoons
**extra virgin olive oil
1 comment:
This was the 1st meal you prepared for me! Few years now... bet no one else has had the chance to taste this yummy dish! (it has taken me this long to place my comment becos I've only recently acquired a blog account.....)
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