Nutritional Info

Nutrition Facts

Serving Size 1 (481g)

Calories 2225
Calories from Fat 1890 (85%)
Amount Per Serving %DIV
Total Fat 210g 323%
Saturated Fat 55.9g 280%
Monounsaturated Fat 128.1g
Polyunsaturated Fat 26g
Trans Fat 0.0g
Cholesterol 130.2mg 43%
Sodium 153.3mg 7%
Potassium 855.4mg 18%
Total Carbohydrate 15.3g 5%
Dietary Fiber 4g 16%
Sugars 10.2g
Protein 45.4g 91%

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Recipe Description
An assortment of Chinese vegetables makes this stir fried entree special. Shiitake mushrooms have a distinctive flavor, but feel free to substitute regular white mushrooms.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  garlic and ginger stir fry sauce
1/4 Cup(c)  green onions, cut into 1 inch pieces
8 Ounce(oz)  bamboo shoots, sliced and drained
8 Ounce(oz)  fresh bean sprouts
2 Tablespoon(T)  water
1 Cup(c)  fresh snow pea pods, trimmed
1 Pound(lb)  boneless beef top round steak, thinly sliced
1 Tablespoon(T)  oil
3/4 Cup(c)  fresh shiitake mushrooms
4 Cup(c)  hot cooked instant or regular brown rice


While rice is cooking, remove and discard stems from mushrooms. Cut caps into thin slices, then set aside. Heat oil in large skillet or wok over medium high heat until hot. Add beef. Cook and stir 2 to 3 minutes, or until beef is browned. Remove from skillet and cover to keep warm. In same skillet, combine pea pods and water. Cover and cook 2 minutes. Add mushrooms. Cook and stir 30 seconds. Add bean sprouts, bamboo shoots, onions and stir fry sauce. Cook and stir 2 to 3 minutes, or until vegetables are crisp tender. Return beef to skillet. Cook and stir until thoroughly heated. Serve over rice.

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