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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. | 2. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour. | 3. In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside. | 4. In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. | 5. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. | 6. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	2	teaspoons	divided	20.32	4.8677	0.0139	0.0027
brown sugar	2	teaspoons	divided	13.325	2.5003	0.4171	0.20800000000000002
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
rice wine vinegar	2	tablespoons	divided	-	-	-	-
beef sirloin steak	1		cut	911.2021	0.0	92.0269	57.6188
chicken broth	1/4	cup	reduced sodium	-	-	-	-
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		cut sweet	44.0	10.274000000000001	1.21	0.11
asparagus	2	cups	cut	53.6	10.3984	5.896	0.3216
yellow pepper	1	cup	julienned sweet	-	-	-	-

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