Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this. | 2. First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside. | 3. A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper. | 4. Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices. | 5. Pick out and discard any seeds from the orange slices, then set the oranges aside. | 6. This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale. | 7. Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch. | 8. Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside. | 9. Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat. | 10. Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch. | 11. Transfer browned beef to a plate. | 12. Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy. | 13. Return beef to skillet along with the orange slices and the green onions. | 14. Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	3			5.2875	1.3219	0.1058	0.0135
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sirloin steak	1 1/2		boneless	911.2021	0.0	145.3843	36.4481
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
green onion	6			115.02	24.4524	4.1322	2.0022

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