Stir-Fried Beef and Taro Stems recipe - ingredients, nutrition and when to eat it
Taro stems and beef are stir-fried in perilla oil for a mild, nutty side dish. The tender stems pair with the savory flavor of beef, making this a great dish…
Taro stems and beef are stir-fried in perilla oil for a mild, nutty side dish. The tender stems pair with the savory flavor of beef, making this a great dish to serve with warm rice.
Vegetables · 20 minutes to cook
Nutrition (per 262g serving): 239.9 kcal · protein 11.5g · carbohydrate 8.4g · fat 17.5g · sodium 440.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the taro stems seem tough, blanch them until tender before stir-frying.
Tips: Taste at the end and add soy sauce a little at a time so the dish doesn’t get too salty.
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Ingredients (1 serving)
- Blanched Taro Stems — 150 g
- Lean Beef — 60 g
- Perilla Oil — 1 Tbsp
- Garlic — 1 tsp
- Soy Sauce — 1 tsp
- Water — 2 Tbsp