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Asian Beef and Orange Pockets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.9914
Energy (kCal)3318.5832
Carbohydrates (g)407.1434
Total fats (g)135.3291
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Place 1/2 cup rice in center of one sheet of foil. | 3. Divide beef strips into four portion. | 4. Arrange beef strips on foil to completely enclose rice. | 5. Place a 1/2 cup of mixed vegetables on rice. | 6. Combine teriyaki sauce and marmalade in a small bowl. | 7. Arrange a 1/4 cup of orange sections around beef. | 8. Place 2 ice cubes on top of vegetables. | 9. Fold up sides of foil and pour 1/4 cup of broth into packet. | 10. Double fold sides and ends of foil to seal packet leaving head space for heat circulation. | 11. Repeat to make three more packets. | 12. Place packets on baking sheet. | 13. Bake 20 minutes or until beef and vegetables are tender. | 14. Remove from oven and let stand 5 minutes. | 15. Open packets and transfer contents to serving plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    heavy duty 4 sheets - - - -
    nonstick cooking spray - - - -
    beef steak 1 cut 1400.8032 0.0 74.8002 122.4003
    vegetable 2 cups mixed 218.12 49.476000000000006 8.777999999999999 0.532
    teriyaki sauce 1/2 cup 128.16 22.4064 8.5392 0.0288
    orange marmalade 1/4 cup 196.8 53.04 0.24 0.0
    mandarin orange section 1 can drained - - - -
    ice cube 8 - - - -
    beef broth 1 cup 16.8 0.096 2.736 0.528

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



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