RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8519
Energy (kCal)	116.853
Carbohydrates (g)	23.8817
Total fats (g)	2.2145
Fatty acids, total saturated 20:0 (g)	0.0138
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0351
Fatty acids, total polyunsaturated 17:1 (g)	0.0006
Fatty acids, total trans-monoenoic (g)	0.0027
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0004
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0072
Riboflavin (mg)	0.0430
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)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0457
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0249
Proline (g)	0.0353
Fatty acids, total polyunsaturated 18:1 t (g)	0.0027
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4930
Adjusted Protein (g)	0.0000
Cystine (g)	0.0050
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0243
Copper, Cu (mg)	0.0845
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2140
Total lipid (fat) (g)	2.2145
Vitamin K (phylloquinone) (g)	4.5872
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0329
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	3.7850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	26.4580
Energy (kcal)	116.8530
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0057
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0043
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	13.4473
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	3.0836
Lutein + zeaxanthin (g)	19.6350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0207
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	11.1220
Fatty acids, total saturated 16:0 (g)	0.3388
Carbohydrate, by difference (g)	23.8817
Vitamin D (IU)	0.0000
Fructose (g)	0.4538
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0462
Tyrosine (g)	0.0134
Potassium, K (mg)	215.9530
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	1.4710
Serine (g)	0.0147
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0154
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0070
Fatty acids, total saturated 22:0 (g)	0.0041
Fatty acids, total saturated 14:0 (g)	0.0077
Histidine (g)	0.0069
Isoleucine (g)	0.0145
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	0.1961
Water (g)	21.4629
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0006
Carotene, beta (g)	14.5800
Sodium, Na (mg)	828.8620
Iron, Fe (mg)	1.3034
Energy (kJ)	488.5540
Ash (g)	2.2637
Caffeine (mg)	0.0000
Glycine (g)	0.0157
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6967
Fatty acids, total polyunsaturated (g)	0.7373
Vitamin E (alpha-tocopherol) (mg)	0.7105
Sucrose (g)	10.7640
Vitamin B-6 (mg)	0.0511
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0132
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	1.6380
Pantothenic acid (mg)	0.0489
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)	0.0010
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0298
Folate, food (g)	3.7850
Fatty acids, total saturated 20:1 (g)	0.0138
Fatty acids, total monounsaturated (g)	0.8773
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6681
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.8170
Fatty acids, total polyunsaturated 16:1 c (g)	0.0039
Fatty acids, total saturated (g)	0.4305
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	42.5460
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0179
Glutamic acid (g)	0.0550
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4460
Vitamin E, added (mg)	0.0000
Retinol (g)	0.1700
Leucine (g)	0.0319
Folate, DFE (g)	3.7850
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	1.8302
Tryptophan (g)	0.0031
Threonine (g)	0.0100
Fatty acids, total polyunsaturated 18:1 c (g)	0.8524
Manganese, Mn (mg)	0.3710
Protein (g)	0.8519
Cryptoxanthin, beta (g)	1.0850
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8555
Betaine (mg)	0.2047
Phosphorus, P (mg)	23.2800
Tocopherol, gamma (mg)	0.1509

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine sake, sugar, pepper and worcestershire sauce in a small bowl. Place into a freezer bag along with steak and marinate in refrigerator for 30 minutes or more. | 2. Mix wasabi paste and crushed garlic in a small bowl. | 3. Cut a slit starting half way through the edge of each steak that extends about 3/4 of the way through the steak and for 3/4 of the length to form a pocket. | 4. Stuff each of the steaks with equal amounts of the wasabi mix spreading out as evenly as possible. A buffer knife is good for this. | 5. You can optionally hold it together with toothpicks but this shouldn't normally be necessary because of the thickness of the paste if you push the mixture well inside and press the outside edge back together. | 6. Cook on a BBQ hotplate or under a grill until cooked to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fillet	400			-	-	-	-
sake	2	tablespoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
wasabi paste	3	teaspoons		56.94	8.9954	0.4348	2.1255
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999

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

Cooking in progress....

Ratbag Steak