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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 the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more. Transfer beef to a plate, reserving oil, and set aside. | 2. Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add broccoli and cook until bright green, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer. Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes. Season to taste with additional soy sauce or Sriracha. | 3. Serve hot with a sprinkling of fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1/2		cooked	201.7338	0.0	44.8801	1.1333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
shrimp	1	1	shelled deveined boneless skinless cut	321.8674	4.1253	61.6988	4.5787
onion	1	halved	cut	-	-	-	-
broccoli floret	3	cups		201.7338	0.0	44.8801	1.1333
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
red chili sauce	1	tablespoon		201.7338	0.0	44.8801	1.1333
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato	3		cut	66.42	14.3541	3.2472	0.738
cilantro			minced	0.23	0.0367	0.0213	0.0052

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