| 8 oz beef tenderloin (thinly sliced) |
4 oz |
$14.99 per pound
|
$3.75 |
| 2 tablespoons cooking oil |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.03 |
| 2 stalks leeks/scallion (sliced diagonally) |
1 stalk |
$1.88 per pound
|
$0.37 |
| 1 inch ginger (finely chopped) |
1/2 ginger |
$2.99 per pound
|
$0.01 |
| 3 cloves garlic (thinly sliced) |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1 teaspoon corn starch |
1/2 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 1 teaspoon soy sauce |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
| 1 tablespoon water |
1 1/2 teaspoons |
n/a
|
|
| 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine) |
1/2 teaspoon |
$5.19 per 16 fluid ounces
|
$0.03 |
| 2 teaspoons oyster sauce |
1 teaspoon |
$3.09 per 9 ounces
|
$0.07 |
| 2 tablespoons soy sauce |
1 tablespoon |
$2.59 per 10 fluid ounces
|
$0.13 |
| 1/2 teaspoon dark soy sauce |
1/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.01 |
| 3 dashes white pepper powder |
1 1/2 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1/4 teaspoon sesame oil |
1/8 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.01 |
| 1 tablespoon sugar or to taste |
1 1/2 teaspoons |
$1.44 per pound
|
$0.02 |
| Total per Serving |
$4.50 |
| Total Recipe |
$9.00 |
Suggestions?