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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tsp of the oil in a large skillet over medium-high heat. | 2. Add the beef and cook until browned on all sides, about 5 minutes. | 3. Transfer meat with its juice to a plate (keep warm.). | 4. Heat the remaining 2 tsp of oil in the same skillet over medium-high heat. | 5. Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes. | 6. Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more. | 7. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil. | 8. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. | 9. Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes. | 10. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	4	teaspoons		159.12	0.0	0.0	18.0
london broil beef	1 1/2	1/2	sliced	-	-	-	-
bell pepper	5		assorted	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	4			-	-	-	-
beef broth	1 1/2	1/2	low sodium	25.2	0.14400000000000002	4.104	0.792
red wine	1/4	cup		-	-	-	-
soy sauce	5	tablespoons	low sodium	42.4	3.944	6.5120000000000005	0.456
cornstarch	1 1/2	teaspoons		15.24	3.6508	0.0104	0.002
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

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