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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips. Set aside. | 2. Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides. Set aside. | 3. Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees) for 2 minutes. Add the onion and minced garlic, and stir-fry 2 minutes. Add the squash, (and asparagus if using) and stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok and set aside. | 4. Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned. Remove the steak from the wok, and set aside. Pour the remaining 1 tablespoon of oil into the wok. Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned. | 5. Combine the soy sauce, crushed red pepper, and black pepper. Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok. Stir fry until thoroughly heated. Serve over rice. | 6. Garnish with green onion strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin steak	2	lb	boneless	1214.9361	0.0	193.8458	48.5974
red bell pepper	2		chopped	-	-	-	-
vegetable oil	1/4	cup	divided	469.79	0.0	0.0	54.5
onion	2		cut	88.0	20.548000000000002	2.42	0.22
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
yellow squash	2		cut	-	-	-	-
asparagus	6	stalks	cut	-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
red pepper	2	tablespoons	crushed	7.5	1.6519	0.3506	0.0825
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
rice			cooked	-	-	-	-
green onion			cut	-	-	-	-

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