Beef sang choy bao
Nutrition per serving
| Calories | 986 kcal |
| Protein | 42.3 g |
| Carbs | 161.1 g |
| Fats | 18.8 g |
| Saturated Fat | 7 g |
| Monounsaturated Fat | 6.4 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 5 g |
| Fiber | 7.2 g |
| Sodium | 600 mg |
Ingredients
| Ground Ginger | |
| Peanuts | |
| Lettuce, butterhead (includes boston and bibb types) | |
| Beef Tenderloin Steak | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Soy Sauce | |
| Red Cabbage | |
| Broccoli | |
| Carrot | |
| White Rice (long-grain) | |
| Vegetable Oil |
1. Mince the beef
2. Chop the spring onions and peanuts
3. Cook the jasmine rice
4. Pour oil into a non-stick skillet and heat well
5. Add the mince and the ginger and cook until nicely browned
6. Mix in the spring onions and the sauces and allow to cook for a few minutes
7. Add the cabbage, carrot and broccoli and leave for 4 minutes until crisp and crunchy
8. Add the peanuts and mix well
9. Place the mince inside prepared lettuce cups and roll up at the time of eating
10. Can be served with rice