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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the flank steak against the grain and toss in ¼ cup of cornstarch. (I use a large zip loc bag) | 2. Make sauce: Heat ½ tsp olive oil, add ginger and garlic. Cook but don’t burn. Add the soy sauce, water and brown sugar – bring to a boil for 2-3 minutes. Remove from heat and place sauce in a separate bowl. | 3. Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel) | 4. Add sauce, green onions and cook through | 5. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
water	1/2	cup		0.0	0.0	0.0	0.0
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
steak	3/4	lb		418.2009	0.0	73.5762	11.526
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
green onion	1	bunch	cut	-	-	-	-
rice			cooked	-	-	-	-

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