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Beef and Summer Vegetable Stir-fry

成本 $10, 保存 $8

來源: Recommended by CookPal

  • 15 Min
  • 2 份量
  • $10

食材

  • Meat

    • 🥩 200g sliced beef

  • Vegetables

    • 🍅 1 tomato (200g)
    • 🍆 1 eggplant (130g)

  • Cooking Oil

    • 1 tbsp salad oil

  • Seasoning

    • 🧂 Pinch of salt
    • 1 tbsp mirin
    • 1.5 tbsp soy sauce

  • Garnish

    • To taste white sesame seeds
    • 3 shiso leaves

步驟

1

Cut the tomato into wedges and remove the stem. Slice the eggplant into half-moon shapes. Thinly slice the shiso leaves.

2

Heat salad oil in a pan over medium heat and stir-fry the eggplant until coated with oil.

3

Push the eggplant to the side, add beef, and stir-fry until the beef changes color. Add tomato and seasonings, cover, and simmer on low heat for 2-3 minutes.

4

Adjust the taste with salt, plate the dish, sprinkle sesame seeds, and garnish with shiso leaves.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 15g
    碳水化合物
  • 10g
    脂肪

💡 小提示

Use fresh summer vegetables for the best flavor.Pair with steamed rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。