Stir-Fried Beef with Ginger-Carrot Sauce
For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.
Recipe by Cooking Light April 2006
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Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
290 calories; calories from fat 28%; fat 9g; saturated fat 2.8g; mono fat 3.8g; poly fat 1.4g; protein 21.5g; carbohydrates 29.6g; fiber 2.3g; cholesterol 26mg; iron 2.7mg; sodium 462mg; calcium 47mg.