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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have all ingredients prepped and ready before beginning to boil pasta water. | 2. Heat beef stock in pan and whisk in cornstarch. Let simmer. | 3. Meanwhile, cook pasta in salted, boiling water until al dente (about 8-10 minutes). | 4. While pasta is cooking, heat oil in stir-fry pan or wok over high heat. Add ginger and garlic and cook on high for 30 seconds. Immediately add beef and cook until half cooked. | 5. Add bell pepper and green onions and cook for 1 minute. Immediately add asparagus and cook for 1 minute more. | 6. Add warmed beef stock to wok and let simmer. | 7. Add drained pasta to wok and mix well. Garnish with fresh basil. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1	lb	roasted	449.05699999999996	63.503	28.1228	12.247
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
gingerroot	4	tablespoons	minced	-	-	-	-
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
beef steak	1/2		cut round	700.4016	0.0	37.4001	61.2001
red bell pepper	1			-	-	-	-
green onion	1	bunch	chopped	-	-	-	-
asparagus	1		blanched chopped	90.7186	17.5994	9.979	0.5443
basil	1/4	cup	cut	1.38	0.159	0.18899999999999997	0.0384

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