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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the steaks between sheets of plastic wrap. | 2. Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so). | 3. Sprinkle with salt and pepper. | 4. Place some crabmeat on one end of each steak and then sprinkle with lemon juice. | 5. Roll the steaks up to encase the filling. | 6. Roll the steaks in cornstarch, coating heavily. | 7. Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly. | 8. Remove the steaks from pan and keep them warm. | 9. Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly. | 10. Stir in the flour and add the wine. | 11. Heat to boiling, stirring up the browning. | 12. Add the cream and boil, stirring, until the sauce is thickened and smooth. | 13. Add the steaks to the pan and simmer for 5 minutes longer. | 14. Serve garnished with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin steak	4		boneless	2429.8722	0.0	387.6915	97.1949
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
lump crabmeat	6	ounces		142.8	0.0	31.093000000000004	1.02
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
butter	3	tablespoons	unsalted unsalted	256.5	11.7855	8.0145	21.6
scallion	2		minced	64.0	14.68	3.66	0.38
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
plain flour	1	tablespoon		-	-	-	-
white wine	4	fluid		-	-	-	-
heavy whipping cream	4	fluid		-	-	-	-
parsley			chopped	-	-	-	-

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