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| 1 Teelöffel | Reduced sodium soy sauce |
| 1 Teelöffel | rice vinegar |
| 1/2 Teelöffel | Chinese sesame oil |
| 1/2 Teelöffel | peanut oil |
| 1 x ca. 30 g | Cooked roast beef; cut into strips |
| 1/2 Tasse | Cooked long-grain rice; chilled |
| 1/4 Tasse | Canned mandarin orange segments with 1 tbs juice |
| 2 Esslöffel | Finely diced red or yellow bell pepper |
| 1 Esslöffel | Sliced scallion (green onion) |
| 1 Teelöffel | Sesame seed; toasted |
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1. In medium mixing bowl, combine soy sauce, vinegar and oils; add beef and turn to coat. Cover and refrigerate 30 minutes. 2. Add remaining ingredients to beef mixture and toss to combine.
37 g carbohydrates, 54 mg calcium, 226 mg sodium, 23 mg cholesterol, 1 g dietary fiber (fiber figure does not include sesame seeds).
I doubled the main ingredients (beef, rice and vegetables). I doubled the amounts of soy sauce and vinegar (I didn't have rice vinegar, so used white wine vinegar) and added sesame oil to (my) taste - probably a dash more than 1/2 tsp. Completely forgot the peanut oil and it didn't seem to make any difference. I didn't have mandarin oranges, but had some canned Clementines (more tart than mandarins) and used them.
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