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Teriyaki Ground Beef Paillards With Corn and Red Pepper Relish

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.1071
Energy (kCal)241.6668
Carbohydrates (g)3.1516
Total fats (g)14.4514
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For paillards, shape the beef into 3 or 4 flat, round disks. | 2. Heat lemon juice in a nonstick pan and cook paillards over medium-high heat about 3 minutes each side, or until 160* in the center. | 3. Coat paillards in teriyaki sauce and cook 1 minute longer each side (keep warm). | 4. For relish, quickly saute pepper in teriyaki sauce until softened. | 5. Combine cooked pepper with corn, adding more sauce if necessary. | 6. Season relish with salt and pepper to taste. | 7. Serve paillards topped with relish. | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/4 lb ground 224.5285 0.0 22.0219 14.4356
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    teriyaki sauce 1 tablespoon 16.02 2.8008 1.0674 0.0036
    red bell pepper 1 chopped - - - -
    teriyaki sauce 1 -2 teaspoon 16.02 2.8008 1.0674 0.0036
    corn kernel 2 -3 tablespoons frozen 0.0 0.0 0.0 0.0
    salt pepper ground - - - -

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



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