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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 large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. | 2. Add beef; cook and stir for 3 minutes. | 3. Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. | 4. Add the bean sprouts, bamboo shoots and water chestnuts. | 5. In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. | 6. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. | 7. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
beef sirloin steak	1		cut	911.2021	0.0	92.0269	57.6188
onion	2		sliced separated	-	-	-	-
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
bean sprout	1	can	drained	-	-	-	-
bamboo shoot	1	can	drained	61.1244	11.7721	5.8861	0.6792
water chestnut	1	can	sliced drained	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
beef broth	1/2	cup		8.4	0.048	1.368	0.264
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
rice			cooked	-	-	-	-

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