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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat oil over medium high heat and stir fry the beef together with the onions until beef is just barely pink, but browned on all sides. Do not cook all the way through. | 2. Now add broth, teriyaki sauce and ginger root. | 3. Bring the meat and sauce to a boil, then reduce to a simmer. | 4. Cover and simmer until meat is done, about 10-15 minutes. During the last 5 minutes of cooking time, add carrots and broccoli, cover skillet again and cook until veggies are done to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak grain	1 1/2	lb	cut	605.2014	0.0	134.6403	3.4
onion	1		sliced	60.0	14.01	1.65	0.15
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
beef broth	1 3/4	3/4	low sodium	29.4	0.168	4.788	0.924
teriyaki sauce	3	tablespoons		48.06	8.4024	3.2022	0.0108
gingerroot	1 1/2	tablespoons	grated	7.2	1.5993	0.1638	0.0675
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
broccoli floret	3	cups		605.2014	0.0	134.6403	3.4

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