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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef. | 2. Refrigerate until the next day. | 3. Heat oil in large skillet or wok. | 4. Add meat mixture and toss over high heat until browned. | 5. Reduce heat cover and cook until meat becomes tender, about 30-40 minutes. | 6. Turn heat up and add vegetables, stir until veggies are tender crisp. | 7. Mix cornstarch with water. | 8. Pour into the skillet and stir until thickened. | 9. Turn heat off and add tomato wedges and toss. | 10. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/2	cup	reduced sodium	67.575	6.2857	10.3785	0.7268
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
water	1 3/4	3/4		0.0	0.0	0.0	0.0
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
tomato	4		cut	160.8396	34.7592	7.8633	1.7871
green onion	2	cups	sliced	38.34	8.1508	1.3774	0.6674
red pepper	1	cup	cut	60.0	13.215	2.805	0.66
green pepper	1	cup	cut	29.8	6.9136	1.2814	0.2533
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
beef	4		cut lean	2121.6048	0.0	418.3369	48.7788
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
white 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.