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Chinese Beef Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)203.1509
Energy (kCal)1308.8101
Carbohydrates (g)9.9948
Total fats (g)46.17
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cube the boiled kamto to bite size pieces. | 2. Saute ginger in oil. | 3. Add in the cubed kamto. | 4. Pour 2 cups of the stock that you boiled the meat inches. | 5. Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil. | 6. Let it simmer till flavors incorporate. | 7. Season to taste. | 8. Simmer till meat becomes very tender and the sauce is absorbed. | 9. Great with heaping hot rice! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak kamto 2 1/4 lb 907.8021 0.0 201.9605 5.1
    ginger 2 tablespoons julienned 9.6 2.1324 0.2184 0.09
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    oyster sauce 4 tablespoons 36.72 7.8624 0.972 0.18
    salt 1 teaspoon - - - -
    rice wine vinegar anisado 2 tablespoons 907.8021 0.0 201.9605 5.1
    kikkoman soy sauce 2 tablespoons 907.8021 0.0 201.9605 5.1
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    cinnamon bark 1 piece 907.8021 0.0 201.9605 5.1

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



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