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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice fully before starting meat. | 2. Fill large saucepan with 4 c water & 2 c brown rice. Bring to boil. Reduce heat, cover, & simmer 50 minutes. Set aside. | 3. Trim fat from steak and cut into small, thin pieces. | 4. In a large skillet, heat oil and sauté garlic until garlic is golden. | 5. Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown. | 6. Add onion and tomato. Cook until onion is transparent. Stir in rice until well mixed. | 7. Note: My husband hates onions, but loves the flavor they do give this dish. To appease him, I cook with the onions & remove them prior to adding the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	2	cups		1357.9	282.125	27.898000000000003	11.84
sirloin steak	1	lb		607.4680000000001	0.0	96.9229	24.2987
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1/2		minced	2.235	0.4959	0.0954	0.0075
red wine vinegar	1/2	teaspoon		0.475	0.0068	0.001	0.0
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
onion	1		sliced	64.0	14.944	1.76	0.16
tomato	1		diced	40.2099	8.6898	1.9658	0.4468

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