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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked. | 2. -Beef should be lightly browned around the edges and gray throughout the rest of the surface. | 3. 2. Add your garlic and toss. | 4. 3. Add the rice wine, soy sauce, and sugar. Bring to a boil. | 5. 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. | 6. -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step. | 7. 5. Add the green onion sticks and toss to incorporate into the beef. | 8. A few tosses are all that are needed; do not wilt the green onion sticks! | 9. 6. Finish with sesame oil. | 10. 7. Place on a plate over cooked rice and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	12	ounces	sliced	839.8	0.0	66.67399999999999	61.744
soy bean oil	1	tablespoon		-	-	-	-
garlic	1/2	teaspoon		2.086	0.4628	0.08900000000000001	0.006999999999999999
soy sauce	2	fluid		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
rice wine	1	teaspoon		-	-	-	-
green onion	2	ounces		15.3087	3.2545	0.55	0.2665
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25

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