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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute. | 2. Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside. | 3. Add onion, green pepper and garlic to fat remaining in skillet. Sauté until soft. Add mushrooms with their liquid. | 4. Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1 1/2	1/2		836.4019	0.0	147.1523	23.0521
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
pepper sauce	1	dash		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
green pepper	1/2		sliced	14.9	3.4568	0.6407	0.1267
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
mushroom	1	can	sliced	-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792

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