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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the meat into 1/2-inch thick strips. Mince the garlic. Cut the green onions into 1-inch lengths. | 2. Into a small bowl, finely grate the zest from one orange. Squeeze the juice from that orange into the bowl and add the garlic, soy sauce, and crushed red pepper flakes. Set aside. | 3. Peel the remaining 2 oranges. Slice them crosswise into 1/2-inch thick slices, then cut each slice in half. Remove any seeds. | 4. In a medium bowl, toss the meat with the cornstarch until well coated. | 5. In a large skilled or wok, heat the oil. Add the beef and cook until brown on all sides, 3-5 minutes. Remove the meat from the skillet,. | 6. Pour the juice mixture into the skillet and boil until syrupy, about 1 minutes. | 7. Return the beef to the skillet; add the orange slices and onions. Toss until coated and heated through. | 8. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navel orange	3			-	-	-	-
garlic clove	2			-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
red pepper flake	1/4 - 1/2	teaspoon	crushed	-	-	-	-
sirloin steak	1 1/2		boneless	911.2021	0.0	145.3843	36.4481
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
green onion	6			115.02	24.4524	4.1322	2.0022
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696

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