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Beef Stir-Fry With Asparagus, Red Bell Peppers and Caramelized O

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.9445
Energy (kCal)797.9546
Carbohydrates (g)46.3243
Total fats (g)17.2622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. | 2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces. | 3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them. | 4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough. | 5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm. | 6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize. | 7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire. | 8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sherry 1 tablespoon - - - -
    tamari soy sauce 1 tablespoon 10.8 1.0026 1.8918 0.018000000000000002
    cornstarch 2 teaspoons 30.48 7.3016 0.0208 0.004
    steak 1 lb 557.6013 0.0 98.1016 15.368
    peanut oil 2 -3 tablespoons 0.0 0.0 0.0 0.0
    onion 1 sweet 64.0 14.944 1.76 0.16
    asparagus 1/2 45.3593 8.7997 4.9895 0.2722
    red bell pepper 1 - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    chicken stock 1/2 cup 43.2 4.236000000000001 3.0239999999999996 1.44
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water 3 tablespoons 0.0 0.0 0.0 0.0

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

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