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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice the white parts; cut green parts into 1 inch lengths for garnish. | 2. For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside. | 3. In a large nonstick skillet or wok coated with cooking spray, stir fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. | 4. Serve with rice. | 5. Garnish with orange peel and remaining onions. | 6. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navel orange	3			-	-	-	-
green onion	1	bunch		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
soy sauce	3	tablespoons	reduced sodium	25.44	2.3664	3.9072	0.2736
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
gingerroot	1	tablespoon	minced	-	-	-	-
beef sirloin steak	1 1/2		boneless cut	1366.8031	0.0	138.0403	86.4282
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

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