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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring wok or deep pan to high heat; add oil and garlic. When garlic turns brown, remove. Add beef strips, fry a few minutes until color disappears. Add salt, MSG, pepper, and soup stock. Cook for another half minute or so, and add mixture of cornstarch, soy sauce and water. Cook, stirring slowly, until sauce thickens. Add peppers and ginger, and continue to stir until peppers are heated thouroughly; no more than a couple minutes -- The peppers must remain crispy -- | 2. Serve over steamed rice -- (This takes more time than the recipe, so it should be started in advance.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
garlic clove	1 -2		crushed	-	-	-	-
steak	1	lb	cut round	557.6013	0.0	98.1016	15.368
salt	1	teaspoon		-	-	-	-
msg	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
water	2	tablespoons		0.0	0.0	0.0	0.0
bell pepper	1 - 1 1/2	cup		-	-	-	-
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015

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