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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove fat from beef and cut beef into strips about 1 1/2 x 1/4 inch thick. | 2. Heat 2 quarts of water to boiling and add pasta, pea pods, and carrots. | 3. Boil 2 or 3 minutes, just until linguine is done; drain. | 4. Mix cornstarch, sugar and cold water. | 5. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture. | 6. Spray a nonstick wok or skillet with cooking spray; heat over medium heat until hot. | 7. Add beef and onion; stir fry until beef is no longer pink. | 8. Stir broth mixture into beef mixture. | 9. Add remaining ingredients and cook 2 minutes or until hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	boneless lean	403.4676	0.0	89.7602	2.2667
snap pea pod	1/2	lb		403.4676	0.0	89.7602	2.2667
baby carrot	1	cup	cut	-	-	-	-
linguine	1	package	refrigerated cut	403.4676	0.0	89.7602	2.2667
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cold water	2	teaspoons		0.0	0.0	0.0	0.0
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
gingerroot	2	teaspoons	minced	403.4676	0.0	89.7602	2.2667
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08

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