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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the beef into 1 and 1/2" pieces. | 2. Blanch the beef in boiling water. | 3. Remove and drain. | 4. Transfer the beef to a deep pot. | 5. Add 12 c water ad bring to a boil. | 6. Turn heat to low and cook for 1 hour or until the liquid is reduced to 3/4 its original amount. | 7. Cut carrot, potato, brown onion and tomato into 1/2" pieces. | 8. Cut the cabbage into large squares. | 9. Place carrot, potato, brown onion, tomato and cabbage in the pot. | 10. Cook for 20 minutes over medium heat. | 11. Add cooking wine (or sherry) soy sauce and salt. | 12. Palce in a large bowl and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/3			707.2016	0.0	139.4456	16.2596
carrot	1			52.48	12.2624	1.1904	0.3072
potato	1			-	-	-	-
brown onion	1			-	-	-	-
tomato	1			40.2099	8.6898	1.9658	0.4468
cabbage	1/2			11.125	2.5810000000000004	0.5696	0.0445
cooking wine	1	tablespoon		7.35	0.9261	0.0735	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt	2	teaspoons		-	-	-	-

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