xiaoxl/recipe_data huggingface dataset:
Grilled Vegetable Tortillas


Ingredients:
green pepper, zucchini, flour tortillas, monterey jack cheese, butter

Directions:
Mix the vegetables together,
put  1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese.
Fold the tortilla into thirds.
Heat the butter in a 10" skillet.
Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown.
Enjoy with salsa, guacamole, sour cream, whatever floats your boat!
Tangy Orange Beef


Ingredients:
cornstarch, sugar, lemon rind, canola oil, ground ginger, pepper, rice vinegar, string beans, snow peas

Directions:
In a large bowl, combine cornstarch, sugar and lemon peel, mix well. Add steak and toss to coat.
In a large no stick skillet or wok, heat oil over med-high heat add orange peel and ginger. Cook stirring constantly, for 1 minute.
Place orange peel slices on a plate, set aside.
Add steak to skillet, cook stirring frequently until browned, about 3 minutes.
Sprinkle orange peel and pepper over steak, cook stirring for 1 minute.
Add vinegar and orange juice, cook stirring until liquid has evaporated, about 2 minutes.
Add beans and peas, cook stirring until crisp-tender, about 2 minutes.
Smoky Eggplant and Melon Wraps


Ingredients:
eggplant, olive oil, low sodium soy sauce, apple cider vinegar, brown sugar, cumin, kosher salt, cantaloupe

Directions:
Quarter eggplant lengthwise,a nd slice into 24 long-very thin strips using mandoline or sharp vegetable peeler.
Whisk together oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in 9-inch square baking dish.  Add eggplant strips, and let marinate 10 minutes.
Heat gas grill to high.  Grill eggplant strips 2 minutes per side, or until strips are very tender and have pronounced grill marks.
wrap 1 strip grilled eggplant around each melon chunk, and secure with toothpick.
Golden Peanut Butter Muffins


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, peanut butter, milk, unsalted butter, eggs, peanuts

Directions:
Preheat oven to 400F (200C] and spray muffin tins with non-stick cooking spray.
In a large bowl, stir the flour, brown sugar, baking powder and salt together.
In a medium bowl, with an electric mixer, beat the peanut butter briefly until smooth then beat in a few spoonfuls of the milk.
Beat in the remaining milk, then the melted butter and eggs.
Stir in the chopped peanuts until mixed through.
Add peanut butter mixture into the flour mixture and stir just until blended (do not overmix].
Spoon into muffin tins, filling each cup 3/4ths full.
Bake for 15 minutes or until pick inserted in center comes out clean.
Cool in tins for 5 minutes and then remove to wire rack to cool completely.
Greek Rice


Ingredients:
quick-cooking rice, water, garlic clove, lemon, fresh spinach, chives, lemon, dried oregano, salt, feta cheese, kalamata olive

Directions:
Bring water to a boil, add rice, garlic, and artichokes, cook covered for 5 minutes.
Add rest of ingredients, let sit, covered, for 5-7 minutes, to heat everything through.
Notes: make sure not to leave the top off the pot for too long while adding ingredients. The mixture needs its steam to "cook" the rice.
Powda Bon (Powder Bun)


Ingredients:
unbleached flour, baking powder, salt, brown sugar, nutmeg, butter, coconut oil, coconut milk, vanilla, raisins

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour, baking powder and salt.
Stir in both sugars and nutmeg.
Cut in the butter/shortening and/or coconut oil.
Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
Roll into equal size balls and [slightly] flatten.
Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.
Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette


Ingredients:
cumin seed, sherry wine vinegar, garlic, paprika, capers, olive oil, cauliflower, fresh parsley

Directions:
In a small sauté pan over medium-low heat, add the cumin seeds. Stir frequently, until fragrant and slightly darkened, about 3 to 5 minutes. Remove from the heat and let cool.
In a mixing bowl, combine the vinegar, cooled cumin, garlic, paprika and capers. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Set aside.
In the sink, prepare a large bowl of ice water.
In a 4-quart pot with salted boiling water, cook the cauliflower until tender, about 8 to 10 minutes. Drain and immediately plunge into the ice water. When completely cool, drain again. Place in a large bowl, toss with the vinaigrette and sprinkle with parsley.
Serve at room temperature. Can be made 4 hours in advance.
Cherry Squares
Category: desserts
By Karen

This sumptuous layered bar cookie is iced with cherry frosting. Cut them small to make bite size morsels that melt in your mouth. You may want to double the frosting recipe.

Ingredients:
1 ¼ cups all-purpose flour
⅓ cup packed brown sugar
½ cup butter or margarine
2  eggs
1 ¼ cups packed brown sugar
1 tablespoon all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup flaked coconut
½ cup chopped walnuts
½ cup maraschino cherries, chopped
1 cup confectioners' sugar
2 tablespoons butter
½ teaspoon vanilla extract
1 tablespoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan. Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light.  Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust. Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture.  Spread over cooled bars before cutting into squares.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x9 inch pan

Calories: 122.8
Fat: 5.2 g
Saturated fat: 2.8 g
Carbohydrates: 18.6 g
Sugars: 13.5 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 18.8 mg
Sodium: 50.2 mg
Lower-Fat Strawberry Cinnamon Muffins


Ingredients:
flour, sugar, baking powder, ground cinnamon, salt, non-fat vanilla yogurt, butter, 1% low-fat milk, egg, sugar, ground cinnamon

Directions:
Preheat oven to 375.
Whisk together flour and next 4 ingredients in a large bowl.
Make a well in center of flour mixture.
Whisk together yogurt, butter, milk and egg in a bowl.
Add to flour mixture, stirring just until moist.
Coat a 12-cup muffin tin with cooking spray.
Spoon 1 tablespoon batter into each cup; top with 1 teaspoons jam.
Top with remaining batter.
Combine 1 tablespoon sugar and 1/2 teaspoons cinnamon; sprinkle over batter.
Bake for 15 minutes or until a wooden pick comes out clean.
Cool in pan on wire rack for 15 minutes before removing from pan.
Kohlrabi Baked With Ham


Ingredients:
butter, kohlrabi, ham, parsley, flour, mace

Directions:
Melt 6 tablespoons butter.
Add kohlrabi and sauté 10 minutes.
Grease baking dish with remaining butter.
Put in layer of kohlrabi then layer of ham and parsley; season.
Repeat layers.
Ending with kohlrabi.
Mix egg yolks in cream and flour seasonings.
Pour over kohlrabi.
Bake at 350° oven  for about 30 minutes.
Shrimp With Taco Tartar Sauce


Ingredients:
"mayonnaise"

Directions:
For Shrimp:.
Bring 2 quarts water to boil in large pot.
Add shrimp and cook until pink and firm, about 5 minutes.
Remove shrimp from water with slotted spoon and place in large mixing bowl. Sprinkle with contents of taco seasoning mix and toss well to coat. Or, put shrimp in plastic bag with seasoning, close bag well, and shake to coat.
Serve warm, or refrigerate and serve up to 24 hours later.
For Tartar Sauce:.
Stir together mayonnaise, taco sauce and relish in small bowl.
Serve with Shrimp.
Toffee Bar Cheesecake
Category: desserts
By Dania

A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.

Ingredients:
2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4  eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof. In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath. Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform pan

Calories: 501
Fat: 31.1 g
Saturated fat: 18.1 g
Carbohydrates: 51.1 g
Sugars: 43.2 g
Dietary fiber: 0.7 g
Protein: 6.7 g
Cholesterol: 135.5 mg
Sodium: 345.2 mg
Cucumber Salad


Ingredients:
cucumbers, honey, white wine vinegar, garlic clove

Directions:
Slice cucumber very thinly (a mandolin is helpful].
Mix oil, honey and vinegar for the dressing and let sit 10 minutes.  Mix together with cucumbers.
Easy Air Fryer French Toast Sticks
Category: breakfast-and-brunch
By bd.weld

These easy-to-make French toast sticks turn out great in an air fryer. Dry your bread out first so you don't end up having your bread fall apart during the soaking process. Serve with your favorite French toast toppings, such as powdered sugar, a sugar and cinnamon mix, or syrup.

Ingredients:
4 slices slightly stale thick bread, such as Texas toast
parchment paper
2  eggs, lightly beaten
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch ground nutmeg  (Optional)

Directions:
Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket. Preheat air fryer to 360 degrees F (180 degrees C). Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer. Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 sticks

Calories: 231.5
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 28.6 g
Sugars: 4.4 g
Dietary fiber: 1.9 g
Protein: 11.2 g
Cholesterol: 188.4 mg
Sodium: 423.4 mg
Chocolate Oatmeal Cookies


Ingredients:
flour, baking soda, cinnamon, salt, butter, brown sugar, sugar, eggs, vanilla, oats, chocolate chips

Directions:
Preheat oven to 350°F.
Line cookie sheets with parchment paper.
In medium-size bowl, combine flour, baking soda, cinnamon, and salt.
In large bowl, cream butter with sugars. Add eggs and vanilla; beat well. Add flour mixture, beating until well blended.
Stir in oats and chocolate chips. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets before removing to wire rack to cool completely.
Once completely cooled, dip in melted chocolate if desired.
Frosted Pineapple Cake


Ingredients:
sugar, flour, baking soda, eggs, crushed pineapple, butter, margarine, cream cheese, powdered sugar, vanilla

Directions:
In bowl combine cake ingredients; mix well.
Pour into greased 9x13 inch pan.
Bake in preheated 350 degree oven for 40-45 minutes.
Cool completely.
For frosting, in mixing bowl combine frosting ingredients; beat until smooth.
Frost cake.
Dough Nuts! (Fall Treat for Kids)


Ingredients:
"peanut butter"

Directions:
Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.
Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores], then add a small piece of a pretzel for the stem.
Monkey Bread Muffins
Category: bread
By Lindsay Deaver

Easy refrigerated biscuit dough monkey bread cooked in muffin pans. My son who calls these 'monkey sins' loves to be in charge of shaking the biscuit pieces with the spiced sugar. I love that I can make a few of these at a time and eat them warm without waiting for a large enough crowd to justify a tube pan full.

Ingredients:
1 teaspoon apple pie spice
¼ cup white sugar
1 (12 ounce) can refrigerated biscuit dough, separated and cut into six pieces
½ cup brown sugar
3 tablespoons butter
1 teaspoon water

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper muffin liners. Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups. Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces. Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 muffins

Calories: 312.8
Fat: 13.5 g
Saturated fat: 5.6 g
Carbohydrates: 45 g
Sugars: 24.3 g
Dietary fiber: 0.5 g
Protein: 3.9 g
Cholesterol: 15.8 mg
Sodium: 612.1 mg
Tropical Fizzes


Ingredients:
"fresh pineapple chunk"

Directions:
In a large pitcher, combine the pineapple juice and tequila.
Pour the pineapple mixture into rock glasses filled with ice. Top with a splash of club soda and the pineapple chunks.
Ginger Vodka


Ingredients:
lime, vodka, ginger ale

Directions:
Divide the lime wedges between 2 old fashioned glasses.
Smash the lime wedges to release the juices. Fill the glasses with ice cubes.
Pour the vodka then the ginger ale over the ice in the glasses, dividing equally.
Stir to blend and serve.
Saltine With Peanut Butter, Mustard and Pickle


Ingredients:
peanut butter, mustard, dill pickle slices

Directions:
Take a saltine cracker and spread on a little peanut butter leaving an indentation in the certer for the mustard.
Give it a squirt of mustard and top with a dill pickle slice.
Enjoy!
Holiday HP Sauce


Ingredients:
apples, plums, onions, garlic, pickling salt, white sugar, malt vinegar, ginger, allspice, nutmeg, cayenne

Directions:
Cook fruit, onions, and garlic.  Press though sieve, puree in a blender, or use a berry press.
Add spices and boil down until fairly thick (this can take quite awhile].
Process in hot water bath for 15 minutes.
Garbanzo Bean Chocolate Cake (Gluten Free!)
Category: desserts
By CCUMMINS

A very good high-protein alternative to flourless chocolate cake. Give it a try!

Ingredients:
1 ½ cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4  eggs
¾ cup white sugar
½ teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch round cake

Calories: 229
Fat: 8.5 g
Saturated fat: 4.3 g
Carbohydrates: 36.8 g
Sugars: 24.7 g
Dietary fiber: 3.2 g
Protein: 5.2 g
Cholesterol: 62 mg
Sodium: 180.4 mg
Ultimate Meat Lovers Pizza


Ingredients:
hot Italian sausage, lean ground beef, black pepper, garlic cloves, cornmeal, tomato paste, barbecue sauce, yellow mustard, garlic sausage, ham, red onions, cremini mushrooms, cheddar cheese, monterey jack pepper cheese

Directions:
Preheat oven to 500ºF. In a skillet on medium heat, cook Italian sausage; drain the fat. Return skillet on the burner and add ground beef; cook and season with black pepper and garlic. Drain ground beef and set aside.
On 2 pizza crust, spread tomato paste and BBQ sauce, leaving about 1-inch from the edge. Squeeze out yellow mustard, covering the surface. Add smoked, meat, garlic sausage, ham, bacon, Italian sausage and ground beef. Place red onion and red pepper slices followed by mushrooms; season with Italian seasoning, Herbed de Provence, garlic salt and freshly ground black pepper. Sprinkle Cheddar and Pepper Jack cheese on top.
Transfer pizza to preheated oven and bake for 16 minutes or until crust is golden brown and cheeses are melted. Let it sit 5 minutes before slicing.
Raisin Peach Chutney


Ingredients:
golden raisin, light brown sugar, crushed pineapple, onion, cider vinegar, salt, ground ginger, cinnamon, crushed red pepper flakes

Directions:
In a large sauce pan, combine all the ingredients EXCEPT the almonds.
Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
Remove from heat, & fold in almonds.
Serve warm or chilled.
Honey Lemon Glazed Salmon with Spinach Saute
Category: trusted-brands-recipes-and-tips
By Mazola

Full of fresh flavors.

Ingredients:
1  lemon
¼ cup honey
1 pound salmon fillets
Freshly ground Spice Islands® Black Pepper Adjustable Grinder
1 ½ teaspoons Mazola® Corn Oil
½ cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
¼ cup dry white wine
¼ teaspoon Spice Islands® Crushed Red Pepper
⅛ teaspoon salt
1 tablespoon chopped, toasted pine nuts

Directions:
Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 335
Fat: 15.4 g
Saturated fat: 2.9 g
Carbohydrates: 24.5 g
Sugars: 18.4 g
Dietary fiber: 2.6 g
Protein: 24.8 g
Cholesterol: 67 mg
Sodium: 171 mg
Spicy Chicken Lettuce Wraps


Ingredients:
ground chicken, turkey, fresh ginger, minced garlic cloves, red pepper flakes, soya sauce, cornstarch, water chestnut, green onion, peanuts, lettuce leaves, hoisin sauce

Directions:
Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
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Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah


Ingredients:
powdered sugar, all-purpose flour, salt

Directions:
Beat  butter till white.
Add Sugar and beat for 3 more minutes.
Add A.P. flour, salt and beat for 2 minutes.
Garnish with ½ Almond or a pine (as per photo].
Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it].
The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
leave it to rest in the Fridge for 15min.
Bake in medium-low pre-heated oven (color should be like ivory] don't let it blush!
Vegan Lemon Pancakes


Ingredients:
flour, baking soda, baking powder, sugar, nutmeg, soymilk, fresh lemon

Directions:
Mix together the dry ingredients.
Zest lemon into a bowl and then add the juice and soy milk.
Add liquid to dry and stir 20 times (or less].  The batter should be a little lumpy.
Orange Peel Beef
Category: world-cuisine
By Dianemwj

I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.

Ingredients:
1 ½ pounds beef top sirloin, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon dark sesame oil
½ teaspoon baking soda
1 tablespoon low-sodium soy sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon peanut oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon finely shredded orange zest
¼ teaspoon red pepper flakes

Directions:
Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours. Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

Prep time: 25 mins
Cook time: 6 mins
Total time: 1 hr 31 mins
Yields: 6 servings

Calories: 188.9
Fat: 7.8 g
Saturated fat: 2.1 g
Carbohydrates: 7.5 g
Sugars: 4.5 g
Dietary fiber: 0.3 g
Protein: 21.1 g
Cholesterol: 39 mg
Sodium: 326.3 mg