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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water. | 2. Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside. | 3. Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili. | 4. Stir in the blanched spinach and the beef, with its marinade. | 5. Bring the soup back to simmering point; add another good grinding of black pepper and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	lb		99.7904	17.6901	9.979	1.3608
steak fillet	6	ounces	cut lean	151.3	0.0	33.66	0.85
shallot	2		sliced	230.4	53.76	8.0	0.32
garlic clove	3		chopped	151.3	0.0	33.66	0.85
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
black pepper			ground	-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
red chili pepper	1		deseeded chopped	-	-	-	-

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