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Carne Desmechada (Shredded Flank Steak)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0263
Energy (kCal)222.25
Carbohydrates (g)24.6735
Total fats (g)13.5967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil flank steak, potato, and salt in a covered pot till steak is fully cooked. | 2. When done, drain and shred the steak (I do this by hand). | 3. Preheat oil in a large skillet over med heat. | 4. When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent. | 5. If desired, stir in a little ketchup to give it a little kick. | 6. Serve with hot rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 1 1/2 - 2 lbs 0.0 0.0 0.0 0.0
    potato 1 peeled cubed - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    sazon goya 2 packages - - - -
    salt 1 teaspoon - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    ketchup - - - -

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



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