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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly. | 2. Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins. | 3. Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan. | 4. Add diced onion and garlic to the pan, sauté gently until onion is transparent. | 5. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling. | 6. Return beef to pan and heat through. It should only take about a minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	500	g	round	615.0	0.0	108.2	16.95
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
pepper				-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
cornflour	1	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic clove	1		crushed	-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
satay sauce	3	teaspoons		-	-	-	-
sherry	2	teaspoons		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
salt				-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
soy sauce	2	teaspoons		12.72	1.1832	1.9536	0.1368
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0

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