4 Serves
30 Mins
Using a sharp chef's knife, thinly slice the sirloin steak against the grain into 1-inch wide strips. Cut the water chestnuts in half.
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Vitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
120 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
642 mg / 1,250 mgPotassium
1368 mg / 4,700 mgSodium
1976 mg / 2,300 mgZinc
15 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
259 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the cooking oil in a large wok or skillet over high heat. Add the sirloin strips and brown them quickly until seared.
Add the water chestnuts, carrots, onion, garlic, and ginger to the wok. Stir-fry until the onion becomes soft and translucent.
Toss in the iceberg lettuce and black pepper, stirring constantly for one minute until the lettuce just begins to wilt.
Stir in the redcurrant jelly and soy sauce. Continue to cook, stirring frequently, for another 2 minutes until the sauce coats the ingredients evenly.
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