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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute. | 2. Add the beef and stir-fry until browned, about 3 minutes. | 3. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. | 4. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds. | 5. Meanwhile, mix the cornstarch and cold water in a small bowl until smooth. | 6. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	3		sliced	96.0	22.02	5.49	0.57
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
orange zest	1	tablespoon	grated	-	-	-	-
sirloin steak	3/4		boneless trimmed cut	455.601	0.0	72.6922	18.224
baby carrot	8		cut	-	-	-	-
sugar snap pea	1/3			-	-	-	-
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	1	tablespoon		0.0	0.0	0.0	0.0

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