chinese

Sichuan Peppercorn Beef with Lotus Root

This stir-fried dish pairs lotus root, peeled and thinly sliced with sichuan peppercorn, ground, flank steak, thinly sliced and light soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

29 g Carbohydrates

33 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

253g flank steak, thinly sliced 354 kcal
281g lotus root, peeled and thinly sliced 70 kcal
17g vegetable oil 150 kcal
25g light soy sauce 18 kcal
17g chinkiang black vinegar 3 kcal
11g cornstarch 42 kcal
3g sichuan peppercorn, ground 1 kcal
14g fresh ginger, julienned 11 kcal

Cooking instructions

light soy saucecornstarch
Toss the beef with cornstarch and 1 teaspoon soy sauce; rest 10 minutes.
vegetable oil
Heat oil in a wok over high heat. Stir-fry beef until just browned, 60-90 seconds. Remove to a plate.
lotus rootfresh ginger
Add lotus root and a splash of water; stir-fry 3-4 minutes until crisp-tender. Add ginger and stir 30 seconds.
light soy saucechinkiang black vinegarsichuan peppercorn
Return beef to the wok. Add remaining soy sauce, vinegar, and ground Sichuan peppercorn. Toss vigorously for 30-60 seconds until glossy.
lotus root
Serve immediately while hot, keeping the lotus root crunchy.