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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine beef and cornstarch in a large bowl; using your hands, rub to coat well. | 2. Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate. | 3. Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute. | 4. Transfer to a platter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	sliced lean	403.4676	0.0	89.7602	2.2667
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
peanut oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
asparagus	1		snapped cut	90.7186	17.5994	9.979	0.5443
green onion	1	bunch	sliced	-	-	-	-
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
beef broth	2/3	cup		11.2	0.064	1.824	0.35200000000000004
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

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