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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Dry beef strips out on paper towels for 30 minutes in refrigerator. | 2. 2. Mix together sugar, vinegar, orange juice concentrate, salt and soy sauce and set aside. | 3. 3. Combine rice and water in medium sauce pan. Bring to boil then allow to simmer for 20 minutes. | 4. 4. Heat oil in wok. Toss beef in constarch. Fry in oil in small batches until crispy and golden brown. Drain all oil except 1 tablespoons. | 5. 5. Add orange zest, ginger and garlic to remaining oil. Add soy sauce mixture to the wok, bring to a boil and cook until think. | 6. 6. Add beef and stir to coat. | 7. 7. Serve with brocolli and rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2		sliced	795.6018	0.0	156.8764	18.292
white sugar	1/3	cup		258.0	66.6533	0.0	0.0
white vinegar	1/3	cup		14.28	0.0317	0.0	0.0
orange juice concentrate	2	tablespoons		11.5162	2.6363	0.1868	0.0187
salt	1	teaspoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
water	2	cups		0.0	0.0	0.0	0.0
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
orange zest	2	teaspoons		3.88	1.0	0.06	0.008
ginger	3	teaspoons		4.8	1.0662	0.1092	0.045
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
broccoli	8		steamed	247.52	48.3392	20.5296	2.6936
oil	2	cups		3591.6	0.0	1.148	407.86800000000005

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