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Black Pepper Beef with Kai Lan and Steamed Rice

This stir-fried dish pairs jasmine rice, uncooked with beef sirloin, thinly sliced, kai lan, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
70 g Carbohydrates
22 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 73g jasmine rice, uncooked 266 kcal
  • 145g water 0 kcal
  • 163g beef sirloin, thinly sliced 228 kcal
  • 11g vegetable oil 97 kcal
  • 7g garlic, minced 10 kcal
  • 163g kai lan, chopped 33 kcal
  • 13g soy sauce 9 kcal
  • 3g black pepper, ground 8 kcal
  • 27g water 0 kcal

Cooking instructions

  1. jasmine ricewater
    Cook rice with water until tender and fluffy; keep warm.
  2. soy sauceblack pepper
    Mix soy sauce with ground black pepper in a small bowl.
  3. vegetable oilgarlic
    Heat oil in a wok over high heat. Add garlic and stir 15 seconds.
  4. waterbeef sirloinkai lan
    Add beef slices and stir-fry quickly until browned. Add kai lan and a splash of water; toss until the greens wilt and stems are crisp-tender.
  5. jasmine ricesoy sauceblack pepper
    Pour in the soy-pepper mixture and cook 30-60 seconds until glossy. Serve immediately over rice.

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