RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.3571
Energy (kCal)	138.0591
Carbohydrates (g)	16.5476
Total fats (g)	7.2067
Fatty acids, total saturated 20:0 (g)	0.0000
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)	0.0878
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)	0.1952
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1594
Proline (g)	0.1044
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4932
Adjusted Protein (g)	0.0000
Cystine (g)	0.0169
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4208
Copper, Cu (mg)	0.2151
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6387
Total lipid (fat) (g)	7.2067
Vitamin K (phylloquinone) (g)	16.7495
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.4600
Folate, total (g)	63.9712
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	169.8162
Energy (kcal)	138.0591
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0012
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0380
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	7.9012
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0993
Vitamin C, total ascorbic acid (mg)	22.0918
Lutein + zeaxanthin (g)	35.8400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0810
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)	99.2950
Fatty acids, total saturated 16:0 (g)	0.5829
Carbohydrate, by difference (g)	16.5476
Vitamin D (IU)	0.0000
Fructose (g)	1.7382
Fluoride, F (g)	2.6130
Aspartic acid (g)	0.2246
Tyrosine (g)	0.0360
Potassium, K (mg)	566.9106
Fatty acids, total saturated 12:0 (g)	3.1960
Vitamin A, RAE (g)	10.2362
Serine (g)	0.1144
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1044
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)	0.0000
Fatty acids, total saturated 14:0 (g)	1.1196
Histidine (g)	0.0254
Isoleucine (g)	0.0738
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0618
Water (g)	288.0199
Fatty acids, total saturated 8:0 (g)	0.2244
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)	75.0038
Sodium, Na (mg)	2836.4462
Iron, Fe (mg)	1.2880
Energy (kJ)	580.7710
Ash (g)	8.4850
Caffeine (mg)	0.0000
Glycine (g)	0.1101
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)	0.1402
Fatty acids, total polyunsaturated (g)	0.1477
Vitamin E (alpha-tocopherol) (mg)	0.4210
Sucrose (g)	0.1815
Vitamin B-6 (mg)	0.4345
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0136
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1145
Beta-sitosterol (mg)	0.0000
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)	0.1608
Pantothenic acid (mg)	0.7053
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)	0.1061
Folate, food (g)	63.9712
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.7888
Stigmasterol (mg)	0.0000
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.3670
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.5817
Vitamin B-12 (g)	0.1728
Calcium, Ca (mg)	69.1438
Fatty acids, total saturated 10:0 (g)	0.2517
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1206
Glutamic acid (g)	0.6663
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	16.0800
Vitamin E, added (mg)	0.0000
Retinol (g)	1.4400
Leucine (g)	0.1251
Folate, DFE (g)	63.9712
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)	2.9012
Tryptophan (g)	0.0281
Threonine (g)	0.0688
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4044
Protein (g)	4.3571
Cryptoxanthin, beta (g)	36.1800
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7881
Betaine (mg)	0.2766
Phosphorus, P (mg)	78.6138
Tocopherol, gamma (mg)	0.0402

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. Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste. | 2. Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar. | 3. Whisk together to combine and set aside. | 4. To cook the steak, heat oil in a skillet over medium high heat. | 5. Sear the steak on one side and continue to cook 5-6 minutes. | 6. Turn over steak and cook for another 5 minutes or until medium rare or medium. | 7. Remove from heat and let stand on cutting board for 5 minutes. | 8. After meat has rested, slice steak very thinly. | 9. In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber. | 10. Pour the dressing on top and toss gently. | 11. Line a serving platter with romaine leaves and pile beef salad on top. | 12. Serve with rice if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new york	8 -10	ounces		0.0	0.0	0.0	0.0
salt pepper				0.0	0.0	0.0	0.0
vegetable oil	1/2	tablespoon		58.61600000000001	0.0	0.0	6.8
shallot	1/4	cup	sliced	28.8	6.72	1.0	0.04
cilantro stem	3	tablespoons	chopped	0.0	0.0	0.0	0.0
mint leaf	1/4	cup	chopped	0.0	0.0	0.0	0.0
cucumber	1		seeded sliced	24.12	4.3416	1.1859	0.3216
romaine lettuce leaf	4 -6			0.0	0.0	0.0	0.0
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
thai chile	2		minced desired	0.0	0.0	0.0	0.0
lemongrass	2	tablespoons	sliced	-	-	-	-
palm sugar	1 1/2	1/2	substituted	0.0	0.0	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime juice	2 1/2	tablespoons		9.4531	3.1838	0.1588	0.0265

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

Cooking in progress....

Yum Nua - Thai Beef Salad