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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. | 2. Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat. | 3. Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt. | 4. For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly. | 5. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil				-	-	-	-
sirloin steak	1	lb	sliced	607.4680000000001	0.0	96.9229	24.2987
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
sea salt				-	-	-	-
chili sauce	1/2	cup	sweet	125.58	27.0134	3.4125	0.4095
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
orange	1		juice	1.7625	0.4406	0.0352	0.0045
romaine lettuce	1		shredded	7.99	1.5463	0.5781	0.141
cucumber	1/2		sliced sliced	7.8	1.8876	0.33799999999999997	0.0572
rice wine vinegar	1 -2	tablespoon		-	-	-	-
scallion	1		sliced	8.0	1.835	0.4575	0.0475

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