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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to a boil and simmer beef in it for 20 minutes. | 2. Remove beef and discard water. | 3. Cool beef then slice as thinly as possible. | 4. Cut the slices into 2" lengths. | 5. Drain well and pat dry with paper towel. | 6. Heat 3 tbsp oil in a nonstick pan over medium-high heat. | 7. Fry beef slices for 5 minutes, or until beef is brown and dry. | 8. Remove from pan. | 9. Heat remaining 2 tbsp oil in the pan and fry onions and garlic for 3 minutes. | 10. Add chili sauce, salt and tomatoes and cook for 5 minutes. | 11. Return beef to the pan and cook for 5 minutes stirring constantly. | 12. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless	1958.4044	0.0	276.8966	94.8375
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic	10	cloves	sliced	44.7	9.918	1.9080000000000001	0.15
hot chili sauce	3	tablespoons		-	-	-	-
salt				-	-	-	-
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298

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