Perilla Oil Beef Brisket Pasta

Name: Perilla Oil Beef Brisket Pasta
Total time: 15 min
Yield: 253 g
Ingredients: Yemat Mudflat Roasted Seaweed 5 g; Perilla Leaves 4 g; Beef Brisket 100 g; Pasta Noodles 80 g; Allulose Syrup 20 spoon; Yangjo Soy Sauce 501 30 g; Perilla Oil 14 tablespoon

Cook 15 min Difficulty EASY 643 kcal

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Ingredients

Main ingredients

Yemat Mudflat Roasted Seaweed 5 g
Perilla Leaves 4 g
Beef Brisket 100 g
Pasta Noodles 80 g

Seasonings/Sauce

Allulose Syrup 20 spoon
Yangjo Soy Sauce 501 30 g
Perilla Oil 14 tablespoon

Nutrition summary

Carbohydrates 71.27 g 42%

Protein 34.95 g 21%

Fat 28.33 g 38%

Serving size 253g

Cooking steps

1

Boil pasta in salted water.
2

Stir-fry beef brisket in perilla oil.
3

Slice green onion diagonally and stir-fry together.
4

Add the boiled pasta to the pan and stir-fry.
5

Season with soy sauce, salt, and pepper.
6

Serve in a bowl and garnish with green onion.

Perilla Oil Beef Brisket Pasta

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