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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 small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoons salt, and 1/2 teaspoons pepper flakes; set aside. | 2. Heat 1 tablespoons oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate. | 3. Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens. | 4. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkle with pepper flakes, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
rice vinegar	2	tablespoons		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt			coarse	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
vegetable oil	1	teaspoon		117.23200000000001	0.0	0.0	13.6
steak	1 1/4	lb	cut	697.0016	0.0	122.6269	19.21
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
scallion	2	bunches	sliced	-	-	-	-
rice			cooked	-	-	-	-

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