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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If there's time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 t. soy sauce in small bowl and let stand 10-20 minutes (while preparing vegetables). | 2. Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 t. soy sauce, and the oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
skirt steak	8	ounces	trimmed	464.6667	0.0	60.4293	22.8027
soy sauce	3	teaspoons		8.427	0.7839	1.2943	0.0906
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
scallion	1		trimmed minced	32.0	7.34	1.83	0.19
ginger	1 -2	tablespoon	slivered	0.0	0.0	0.0	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
red bell pepper	1/2	cup	julienned	50.4333	0.0	11.22	0.2833
snow pea	2	ounces		50.4333	0.0	11.22	0.2833
ear baby corn	4		bottled cut	50.4333	0.0	11.22	0.2833
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045

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