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Teriyaki Beef With Pepper and Sweet Onion

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.519
Energy (kCal)563.625
Carbohydrates (g)19.8865
Total fats (g)54.2925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a baking pan season the tri tip with salt, pepper onion and garlic powder. Set marinade for 30 minutes. In a medium bowl add teriyaki glaze and oil and mix. Pour over the roast and into heavy duty zip loc bag and into the refrigerator overnight. | 2. Place into a hot grill. After 10 minutes turn the tri tip and brush with glaze and repeat the step. When the tri tip is medium remove and let rest for 15 minutes before slicing. | 3. In a wok over a high heat add in about peanut oil add garlic and ginger and after stir-fry add bell peppers and onion and sauté the mixture. After 2 minutes pour in the teriyaki glaze and Shao Hsing wine and when it comes to a boil thicken with cornstarch to form a light sauce. Season with salt and pepper. | 4. Pour into a alum pan and top with the sliced tri tip and glaze with teriyaki sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tri tip roast 2 - - - -
    kikkoman teriyaki baste pineapple 1 cup - - - -
    salt - - - -
    pepper - - - -
    onion garlic powder - - - -
    oil - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 2 tablespoons 9.6 2.1324 0.2184 0.09
    bell pepper 2 cups - - - -
    onion 1 sweet 64.0 14.944 1.76 0.16
    kikkoman teriyaki baste pineapple 1 cup - - - -
    shaoxing wine 1/2 cup - - - -
    peanut oil 1/4 cup 477.36 0.0 0.0 54.0
    salt - - - -
    pepper - - - -
    cornstarch paste - - - -

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



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