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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.