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Thai Ribbons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.762
Energy (kCal)1877.1056
Carbohydrates (g)49.0098
Total fats (g)105.3676
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. | 2. Cover and refrigerate. | 3. Cut beef diagonally, against the grain, into 1/4 inch slices. | 4. Thread each slice onto a skewer. | 5. (Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight. | 6. For each serving: Brush 2 beef ribbons generously with basting mixture. | 7. Broil or grill to desired doneness, basting once or twice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 1 1/2 1/2 836.4019 0.0 147.1523 23.0521
    teriyaki sauce 3/4 cup 192.24 33.6096 12.8088 0.0432
    vegetable oil 6 tablespoons 703.3919999999999 0.0 0.0 81.6
    gingerroot 3 ounces chopped 75.65 0.0 16.83 0.425
    garlic 1/3 cup minced 67.5467 14.9872 2.8832 0.2267
    red chili pepper 1 1/2 1/2 crushed 1.875 0.413 0.0877 0.0206
    skewer 24 75.65 0.0 16.83 0.425

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



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