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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate peel from one of the oranges. | 2. Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger. | 3. Slice meat 1/8th inch thick across the grain, place in marinade. | 4. Let meat marinate at least 5 minutes or cover and chill for 24 hours. | 5. Remove beef from marinade before cooking and set aside. | 6. Mix marinade with corn starch. | 7. Heat wok or heavy frying pat to high heat, add 2 tsp. | 8. oil. | 9. Stir fry meat quickly, in several small batches, until lightly browned. | 10. Add more oil as needed. | 11. Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute. | 12. Add marinade, stir until boiling, mix in meat and remove from heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	2			172.96	43.24	3.4592	0.4416
sherry	3	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
ginger	2	tablespoons	minced grated	9.6	2.1324	0.2184	0.09
beef roast	1	lb	boneless	557.6013	0.0	98.1016	18.5414
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
salad oil	2	tablespoons		247.52	0.0	0.0	28.0
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
bean sprout	1	cup		-	-	-	-
snow pea	1	cup		-	-	-	-

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