Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the noodles in salted boiling water until just tender, then drain and rinse in cold water. | 2. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbs water then cover and steam-fry for 3 minutes. | 3. Remove the lid, add the scallions and stir-fry for 2 mins, adding a splash more water if needed to cook the vegetables. | 4. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm. | 5. Wipe out the wok and heat the remaining oil until smoking. | 6. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it about too much initially or it will release liquid and stew rather than fry. | 7. Tip in the sesame seeds, cook for one minute more then add the honey. | 8. Toss to coat the beef well, then add the remaining soy sauce and bubble briefly. | 9. Spoon over the vegetables and noodles and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat noodle	4	ounces		100.8667	0.0	22.44	0.5667
sunflower oil	2	teaspoons		79.56	0.0	0.0	9.0
broccoli stem	4 1/2	ounces	cut	100.8667	0.0	22.44	0.5667
snow pea	4	ounces		100.8667	0.0	22.44	0.5667
scallion	4		cut	128.0	29.36	7.32	0.76
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
rump steak	6	ounces	sliced lean	100.8667	0.0	22.44	0.5667
sesame seed	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
clear honey	2	tablespoons		100.8667	0.0	22.44	0.5667

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