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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice meat into thin strips. Cut against the grain, this will make the final product more tender. | 2. Trim the stem and string off the two ends of each snow pea pod. These remain tough even after cooked. | 3. Julienne the red pepper. | 4. Heat the oil over high heat in a wok or very very large frying pan. | 5. When oil is almost smoking, add bell pepper and meat and stir-fry. Cook in batches if you have too much meat for effective stir-frying. Add soy sauce after adding meat and after oil has come back up to temperature (30 seconds to a minute on high flame). | 6. While meat is cooking, season with Szechuan seasoning, white pepper, and salt. | 7. When meat is cooked, remove to a bowl to rest. Use a slotted spoon so that the drippings and oil stay in the wok or frying pan. | 8. Add trimmed snow peas and cook until they turn vibrant green. Add more sesame oil and/or soy sauce if the pan gets too dry. Check for done-ness - they should have a satisfying crunch. Mushy or soft snow peas are unappealing. | 9. Turn off heat and combine the peas and meat. Stir to mix and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2		used	2801.6064	0.0	149.6003	244.8006
snow pea	2			-	-	-	-
red bell pepper	1			-	-	-	-
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
szechuan seasoning	1	tablespoon		-	-	-	-
white pepper	1/2	tablespoon		10.508	2.4357	0.3692	0.0753
salt				-	-	-	-

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