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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Slice beef into very thin strips. | 2. Mix cornstarch, broth, soy and sugar until smooth. Set aside. | 3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside. | 4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside. | 5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin	2	pounds	boneless	1822.4041	0.0	184.0538	115.2376
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
shiitake mushroom	4	cups	sliced	-	-	-	-
chinese cabbage	1	head	sliced	109.2	18.312	12.6	1.68
red pepper	2		cut	-	-	-	-
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
green onion	2		cut	-	-	-	-
grain white rice	Hot		cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.