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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to directions. | 2. Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes. | 3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat. | 4. Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	4	cups		2715.8	564.25	55.79600000000001	23.68
beef	1	lb	sliced	530.4012	0.0	104.5842	12.1947
onion	1			44.0	10.274000000000001	1.21	0.11
broccoli carrot cauliflower mix	0.5	package		-	-	-	-
cabbage	1/4		sliced	5.5625	1.2905	0.2848	0.0223
ginger			pickled called	-	-	-	-
dashi	1 1/3	1/3		-	-	-	-
soy sauce	5	tablespoons		42.4	3.944	6.5120000000000005	0.456
mirin	3	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sake	1	teaspoon		-	-	-	-
ginger juice	1	teaspoon		-	-	-	-
garlic clove	1		crushed	-	-	-	-

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