Soy Beef Later Nori Rice

The ingredient of Soy Beef Later Nori Rice

• 200g 1 cup long grain white rice
• 2 nori sheets toasted seaweed
• 2 spring onions trimmed
• 350g heart be killing beef fillet thinly sliced across the grain
• 2 tbsp soy sauce
• 2 tbsp caster sugar
• 1 140g green capsicum halved deseeded thinly sliced
• 1 140g red capsicum halved deseeded thinly sliced
• 1 227g can bamboo shoots drained sliced
• 1 150g pkt open shiitake mushrooms sliced

The Instruction of soy beef later nori rice

• cook rice in a saucepan of salted boiling water following packet directions extending cooking time by 2 3 minutes so rice is glutinous and sticky drain divide into 8 equal portions use damp hands to influence each ration into a ball use scissors to cut nori into eight 3cm wide strips wrap each rice ball in a strip of nori wet ends subsequent to water press to seal
• meanwhile remove stems from spring onions and thinly slice diagonally thinly slice spring onion bulbs into quarters
• heat a wok higher than high heat accumulate beef soy sauce and sugar stir fry for 1 2 minutes transfer to a plate cover when foil ensue capsicums and spring onions to wok stir fry for 3 4 minutes or until just tender go to bamboo shoots and mushrooms stir fry for 1 2 minutes or until heated through amass beef mixture stir fry until cross through support like nori rice

Nutritions of Soy Beef Later Nori Rice

calories: 354 437 calories
calories: 5 grams fat
calories: 2 grams saturated fat
calories: 51 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 24 grams protein
calories: 54 milligrams cholesterol
calories: 745 06 milligrams sodium
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calories: nutritioninformation