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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine the cornstarch, bouillon, water, and soy sauce. | 2. Cut the steak thinly across the grain, then cut slices in half; set aside. | 3. In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside. | 4. Add the meat and stir fry for 4-6 minutes. | 5. Stir cornstarch mixture and add to pan; bring to a boil. | 6. Cook and stir for 1 minute or until thickened. | 7. Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through. | 8. Sprinkle with pepper and serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
beef bouillon granule	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
beef sirloin steak	10	ounces	boneless cut	569.5	0.0	57.5167	36.0117
green pepper	1		julienned	23.8	5.5216	1.0234	0.2023
onion	1		halved sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
tomato	2		cut	44.28	9.5694	2.1648	0.49200000000000005
water chestnut	1	can	sliced drained	-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995

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