RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5926
Energy (kCal)	52.5825
Carbohydrates (g)	12.0648
Total fats (g)	0.2464
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0084
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)	0.0683
Tocopherol, beta (mg)	0.0016
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)	0.0033
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0124
Proline (g)	0.0266
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3774
Adjusted Protein (g)	0.0000
Cystine (g)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6542
Copper, Cu (mg)	0.0865
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2508
Total lipid (fat) (g)	0.2464
Vitamin K (phylloquinone) (g)	63.0765
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5602
Folate, total (g)	36.9990
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1584.3075
Energy (kcal)	52.5825
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0026
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	7.1180
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0511
Vitamin C, total ascorbic acid (mg)	23.7347
Lutein + zeaxanthin (g)	175.0925
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0103
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)	74.1378
Fatty acids, total saturated 16:0 (g)	0.0185
Carbohydrate, by difference (g)	12.0648
Vitamin D (IU)	0.0000
Fructose (g)	0.3980
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0804
Tyrosine (g)	0.0025
Potassium, K (mg)	293.1615
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	80.0603
Serine (g)	0.0228
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0092
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0017
Histidine (g)	0.0024
Isoleucine (g)	0.0038
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2197
Water (g)	99.0292
Fatty acids, total saturated 8:0 (g)	0.0000
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)	905.4000
Sodium, Na (mg)	2856.2603
Iron, Fe (mg)	0.8230
Energy (kJ)	219.2582
Ash (g)	7.8483
Caffeine (mg)	0.0000
Glycine (g)	0.0108
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0675
Fatty acids, total polyunsaturated (g)	0.0770
Vitamin E (alpha-tocopherol) (mg)	0.8905
Sucrose (g)	4.8582
Vitamin B-6 (mg)	0.2095
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0121
Beta-sitosterol (mg)	0.4000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1418
Starch (g)	0.0000
Pantothenic acid (mg)	0.2369
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0345
Folate, food (g)	36.9990
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0822
Stigmasterol (mg)	0.6000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.8464
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0253
Vitamin B-12 (g)	0.1728
Calcium, Ca (mg)	40.1295
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0192
Alanine (g)	0.0175
Glutamic acid (g)	0.0512
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	21.3075
Vitamin E, added (mg)	0.0000
Retinol (g)	1.4400
Leucine (g)	0.0140
Folate, DFE (g)	36.9990
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)	1.0369
Tryptophan (g)	0.0017
Threonine (g)	0.0030
Fatty acids, total polyunsaturated 18:1 c (g)	0.0210
Manganese, Mn (mg)	0.1936
Protein (g)	2.5926
Cryptoxanthin, beta (g)	63.9575
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0802
Betaine (mg)	0.1392
Phosphorus, P (mg)	22.6610
Tocopherol, gamma (mg)	0.0230

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. Heat a barbecue or grill to medium. | 2. If using a grill, line the tray with foil. | 3. Put the beef on the grill rack and sprinkle both sides with salt and pepper. | 4. Cook for 5-7 minutes on each side, turning occasionally. | 5. Fat should drip off the meat and the meat should cook slowly enough to remain juicy and not burn. | 6. Using a sharp knife, slice the cooked beef crossways into strips. | 7. Mix the fish sauce, lime juice, sugar and chili powder in a bowl. | 8. Add the Asian shallots and the slices of beef. | 9. Taste, then adjust the seasoning if necessary. | 10. Line a serving plate with lettuce leaves, then spoon the mixture over the leaves. | 11. Sprinkle with coriander and mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump steak	350			-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
chili powder	1/4	teaspoon	roasted	1.9035	0.3355	0.0909	0.0964
shallot	3 -4		sliced	0.0	0.0	0.0	0.0
lettuce leaf	3			-	-	-	-
coriander leaf	20		chopped	4.6	0.7340000000000001	0.426	0.10400000000000001
mint leaf	15		chopped	-	-	-	-

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

Cooking in progress....

Sliced Steak With Hot and Sour Sauce