Korean Vegetable-Beef Stir Fry

60 mins (prep 40, cooking 20)
15 ingredients
2-4 servings
A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.

Categories:  technique , <-60-mins , stir-fry , for-1-or-2 , beef , low-carb , low-in... , time-to-make , korean , asian , low-cholesterol , meat , number-of-servings , broccoli , carrots , vegetable ,
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Serving Size (452.52 g)
Servings 2
Amount per Serving
Calories 613.7 Calories from Fat 351.81
% Daily Value *
Total Fat 39.09g 120.26%
Saturated Fat 12.5g 124.99%
Trans Fat 0.0g %
Cholesterol 87.32mg 58.21%
Sodium 1998.44mg 166.54%
Total Carbohydrate 36.69g 24.46%
Dietary Fiber 7.89 g 63.13%
Sugars 17.29 g %
Protein 31.34g 125.37%
Vitamin A 17497.51IU% Vitamin C 65.25mg%
Calcium 177.53mg% Iron 6.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
round, dried red pepper flakes, cold water, cooking oil, broccoli floret