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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through. | 2. In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes. | 3. Add pasta; continue simmering 5 additional minutes. | 4. Stir cornstarch into 1/4 cup water, and add mixture to soup. | 5. Bring to a boil; cook and stir 1 minute. | 6. Stir beef into soup. | 7. Immediately remove from heat. Cover and let stand 5 minutes. | 8. Stir in remaining 1 tablespoon lite soy sauce and green onions. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tip steak	3/4		round	18.9125	0.0	4.2075	0.1062
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
mushroom	1 1/2	cups	sliced	-	-	-	-
carrot	1	cup	julienned	52.48	12.2624	1.1904	0.3072
soy sauce	3	tablespoons	divided	32.4	3.0078	5.6754	0.054000000000000006
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
red pepper flake	1/2	teaspoon	crushed	18.9125	0.0	4.2075	0.1062
angel hair pasta	1	ounce	uncooked	18.9125	0.0	4.2075	0.1062
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/4	cup		0.0	0.0	0.0	0.0
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834

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