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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat canola oil in large frying pan or wok over medium heat. | 2. Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan. | 3. Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften. | 4. Meanwhile, combine soy sauce and corn starch in measuring cup. | 5. Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat. | 6. Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
beef	1		cut	537.8812	1.0396	95.9598	16.6336
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
cabbage	1/2		cored cut	11.125	2.5810000000000004	0.5696	0.0445
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
soy sauce	1/2	cup	reduced sodium	67.575	6.2857	10.3785	0.7268
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

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