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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes. | 2. Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-). | 3. Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer. | 4. Serve over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	lb		557.6013	0.0	98.1016	15.368
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
red bell pepper	1		cut	-	-	-	-
snow pea	1	cup		-	-	-	-
broccolini	1	cup		-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
canola oil	1	tablespoon		247.52	0.0	0.0	28.0
hoisin sauce	1/4	cup		140.8	28.2112	2.1184	2.1696
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
black bean garlic sauce	2	tablespoons		-	-	-	-

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