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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 partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside. | 2. Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well. | 3. Marinate meat 2 hours. | 4. Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside. | 5. Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables. | 6. Stir-fry vegetables 2 minutes then remove from wok. | 7. Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated. | 8. Return vegetables to wok; mix well; stir in sesame oil. | 9. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rump	1	lb		403.4676	0.0	89.7602	2.2667
bean paste	2	tablespoons		403.4676	0.0	89.7602	2.2667
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
rice wine	1	tablespoon		-	-	-	-
sugar	1 1/4	1/4		1007.475	251.995	0.0	0.0
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225
oil	2 -3			0.0	0.0	0.0	0.0
celery rib	3			403.4676	0.0	89.7602	2.2667
carrot	1			52.48	12.2624	1.1904	0.3072
onion	1			44.0	10.274000000000001	1.21	0.11
green bell pepper	1			403.4676	0.0	89.7602	2.2667
red chilies	3 -5			-	-	-	-
garlic	6 -8	cloves	minced	0.0	0.0	0.0	0.0
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75
rice			steamed	-	-	-	-

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