RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.2135
Energy (kCal)	323.616
Carbohydrates (g)	30.5684
Total fats (g)	22.0532
Fatty acids, total saturated 20:0 (g)	0.0057
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0724
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1575
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6122
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2272
Proline (g)	0.1331
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.6990
Adjusted Protein (g)	0.0000
Cystine (g)	0.0330
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.1900
Copper, Cu (mg)	0.1710
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0259
Total lipid (fat) (g)	22.0532
Vitamin K (phylloquinone) (g)	474.1748
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0596
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	36.8800
Folate, total (g)	114.8600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11902.0400
Energy (kcal)	323.6160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0067
Fatty acids, total saturated 14:1 (g)	0.0057
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0260
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.5867
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	48.5560
Lutein + zeaxanthin (g)	2510.3200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1057
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	79.2720
Fatty acids, total saturated 16:0 (g)	1.8373
Carbohydrate, by difference (g)	30.5684
Vitamin D (IU)	0.0000
Fructose (g)	8.2221
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2810
Tyrosine (g)	0.0748
Potassium, K (mg)	786.7120
Fatty acids, total saturated 12:0 (g)	9.5981
Vitamin A, RAE (g)	594.9600
Serine (g)	0.1180
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1140
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0057
Fatty acids, total saturated 22:0 (g)	0.0057
Fatty acids, total saturated 14:0 (g)	3.3677
Histidine (g)	0.0584
Isoleucine (g)	0.0937
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7109
Water (g)	395.9219
Fatty acids, total saturated 8:0 (g)	0.6735
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	7131.5000
Sodium, Na (mg)	1371.9580
Iron, Fe (mg)	2.2693
Energy (kJ)	1349.8220
Ash (g)	5.6714
Caffeine (mg)	0.0000
Glycine (g)	0.1005
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5270
Fatty acids, total polyunsaturated (g)	0.5994
Vitamin E (alpha-tocopherol) (mg)	1.6060
Sucrose (g)	1.5674
Vitamin B-6 (mg)	0.4357
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0408
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1366
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6522
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0057
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1501
Folate, food (g)	114.8600
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	2.4517
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1221
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.5308
Fatty acids, total polyunsaturated 16:1 c (g)	0.0057
Fatty acids, total saturated (g)	16.9460
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	189.7620
Fatty acids, total saturated 10:0 (g)	0.7889
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0949
Glutamic acid (g)	0.6693
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8800
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1594
Folate, DFE (g)	114.8600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.4780
Tryptophan (g)	0.0389
Threonine (g)	0.0895
Fatty acids, total polyunsaturated 18:1 c (g)	0.0511
Manganese, Mn (mg)	0.8694
Protein (g)	6.2135
Cryptoxanthin, beta (g)	16.1600
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4368
Betaine (mg)	7.2620
Phosphorus, P (mg)	149.9540
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F | 2. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag. | 3. Add steaks and turn to coat. | 4. Let marinate at room temperature 15 minutes, turning occasionally. | 5. Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. | 6. Scrape most of marinade off steaks and back into bowl. | 7. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. | 8. Turn steaks over and transfer skillet to oven. | 9. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. | 10. Transfer steaks to cutting board; let rest 10 minutes. | 11. Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. | 12. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. | 13. Add green onions and all remaining marinade from steaks. | 14. Bring to boil. | 15. Stir in cilantro. | 16. Cut steaks crosswise in half. | 17. Divide steaks among 4 plates. | 18. Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thai chili sauce	2	tablespoons	used sweet	-	-	-	-
soy sauce	1 1/2	1/2	used	12.72	1.1832	1.9536	0.1368
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
ginger	2	teaspoons	grated peeled	3.2	0.7108	0.0728	0.03
new york strip steak	2			-	-	-	-
vegetable oil	1 1/2	1/2	divided	175.84799999999998	0.0	0.0	20.4
onion	1		halved sliced	44.0	10.274000000000001	1.21	0.11
red bell pepper	2		cut	-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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

Cooking in progress....

Asian Steak Topped With Bell Pepper Stir-Fry