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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tenderloin into 1/2" thick medallions. Toss with two soy sauces and cornstarch and allow to marinate at least twenty minutes. | 2. After cutting cucumber and first jalapeno, use them to completely line a serving platter, with the cucumber in the center, and the jalapeno as decoration along the edges as shown above. | 3. Heat wok until it is smoking. Add peanut oil and heat until it shimmers. Add onion slices and stir fry until they turn golden. Add ginger, jalapeno and garlic to wok and stir and fry until garlic begins to turn golden. | 4. Add meat in a single layer, and let sit undisturbed for at least one minute, or until the meat is seared well on the bottom. Begin stir frying with the goal of simply searing the outside of the meat, while the inside stays medium rare. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1 1/2		trimmed	1679.6038	0.0	133.3483	123.4883
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
dark soy sauce	1	tablespoon		-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cucumber	1		peeled sliced	15.6	3.7752	0.6759999999999999	0.1144
peanut oil	2 1/2	tablespoons		298.35	0.0	0.0	33.75
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
gingerroot	1 1/2		peeled sliced	-	-	-	-
garlic clove	2		peeled sliced	-	-	-	-

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