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Beef and Scallion Stir Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.4701
Energy (kCal)932.9936
Carbohydrates (g)25.3744
Total fats (g)33.9588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside. | 2. Heat 1 T. oil in a wok or large nonstick skillet over high heat. | 3. In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate. | 4. Add remaining 1 t. oil to wok or pan along with garlic and whites of scallions. | 5. Cook, tossing often,until fragrant, about 1 minute. | 6. Whisk hoisin mixture to combine, add to pan along with scallion greens. | 7. Return meat to pan; cook, tossing to coat with sauce, 1 minute. | 8. Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    rice vinegar 2 tablespoons - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    salt coarse - - - -
    red pepper flake 1/2 teaspoon - - - -
    vegetable oil 1 tablespoon divided 117.23200000000001 0.0 0.0 13.6
    vegetable oil 1 teaspoon divided 117.23200000000001 0.0 0.0 13.6
    steak 1 1/4 lb cut 697.0016 0.0 122.6269 19.21
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    scallion 2 bunches sliced - - - -
    white rice - - - -

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



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