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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil. | 2. Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl. | 3. Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef. | 4. Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm. | 5. Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	2	teaspoons	toasted	79.56	0.0	0.0	9.0
steak grain	8	ounces	trimmed sliced	201.7333	0.0	44.88	1.1333
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
broccoli floret	6	ounces	cut	201.7333	0.0	44.88	1.1333
water	2 1/2	tablespoons		0.0	0.0	0.0	0.0
red bell pepper	1/2		cut halved	201.7333	0.0	44.88	1.1333
scallion	6		sliced cut	192.0	44.04	10.98	1.14
linguine	6	ounces		201.7333	0.0	44.88	1.1333
asian chili garlic sauce	1 1/2	1/2		201.7333	0.0	44.88	1.1333

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