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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small heat proof bowl combine water, soy sauce, brown sugar and red pepper flakes. In another bowl toss cornstarch with steak and let it sit for 10 minutes or so. | 2. Heat half of canola oil in a wok over medium heat. (I just used a big frying pan and real olive oil cooking spray.) Add ginger and garlic and saute for about 30 seconds and then pour in soy mixture. Bring to a boil and allow to cook 2-3 minutes. Pour back into bowl. | 3. Add the rest of the oil to the empty wok/skillet or spray with cooking more spray and brown the beef over medium-high heat. Once the meat is browned pour the sauce back into the wok/skillet with the beef. Continue to cook until the sauce is thickened to your liking. If it gets too thick, add more water. Add green onions and broccoli right before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	lb	sliced	557.6013	0.0	98.1016	15.368
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
water	1/2	cup		0.0	0.0	0.0	0.0
soy sauce	1/2	cup	low sodium	67.575	6.2857	10.3785	0.7268
splenda brown sugar	1/4	cup	blend	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
canola oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
green onion	3		cut	57.51	12.2262	2.0661	1.0011
broccoli floret	1 1/2	cups	steamed	-	-	-	-

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