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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside. | 2. Toss beef strips with cornstarch and season with salt and pepper. Set aside. | 3. In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate. | 4. Wipe skillet out with papertowel and then heat 1 T of oil over high heat. | 5. When pan is very hot, add half of the beef. | 6. Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef. | 7. When second batch of beef is done, return the first batch and the broccoli back to skillet. | 8. Add orange juice mixture and bell pepper. | 9. Continue cooking over high heat until sauce thickens, about 2-4 minutes. | 10. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulgur	2	cups	cooked	957.6	212.43599999999998	34.412	3.7239999999999998
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
rice vinegar	1	tablespoon		302.6	0.0	67.32	1.7
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
ginger	1/2	tablespoon	minced	2.4	0.5331	0.0546	0.0225
steak	1	lb	cut round	557.6013	0.0	98.1016	15.368
broccoli floret	12	ounces		302.6	0.0	67.32	1.7
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
red bell pepper	1		cut	302.6	0.0	67.32	1.7
salt pepper				302.6	0.0	67.32	1.7

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