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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a small knife carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. | 2. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). | 3. Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside. | 4. Heat 1 teaspoon oil in a wok or large skillet until almost smoking. Add beef and stir-fry just until no longer pink on the outside (1 min). | 5. Transfer meat to a plate lined with paper towels. | 6. Add the remaining oil and heat to very hot. | 7. Add garlic, ginger, chiles and the reserved orange zest; stir-fry about 30 seconds. | 8. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles (3 min). | 9. Add bell pepper for 1 minute more. Then reduce heat to low. | 10. Add the reserved orange sauce, bring to a boil until the sauce has thickened a bit. | 11. Add scallion greens and the reserved beef. Tossing to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	3			5.2875	1.3219	0.1058	0.0135
soy sauce	3	tablespoons	reduced sodium	25.44	2.3664	3.9072	0.2736
rice wine	1	tablespoon		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
peanut oil canola	3	teaspoons	divided	-	-	-	-
beef sirloin	1		trimmed sliced	911.2021	0.0	92.0269	57.6188
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
ginger	2	tablespoons	minced ground	9.6	2.1324	0.2184	0.09
red chilies	6 -8			-	-	-	-
broccoli	2		cut	61.88	12.0848	5.1324	0.6734
water	1/3	cup		0.0	0.0	0.0	0.0
red bell pepper	1		seeded sliced	-	-	-	-
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668

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