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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sautee the vegetables with some salt/pepper, garlic, and soy sauce, you can add Carrot or Broccoli or anything your heart desires. | 2. Slice the beef into bite-sized pieces. | 3. Add the schnitzel to the vegetables and cook thoroughly. | 4. When the beef is brown and tender, add about 1/3 cup of water and the peanut butter (1.5 tablespoons, or to taste). I'm a crunchy kind of guy, but smooth is just as good. | 5. Stir in the PB and water. After a minute or two of stirring, take the entire pan off of heat and let it sit for 2-3 minutes. The peanut butter should thicken and the final consistency should not be too soupy. | 6. Serve it all over some rice or pasta. Add more soy sauce if you want. | 7. Can be served hot or cold. Great for lunch tomorrow. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef schnitzel	1/2			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
pepper	1			5.773	1.4708	0.239	0.075
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
peanut butter	1 1/2	1/2		2279.43	83.4759	93.1122	193.2678
rice	1	cup		678.95	141.0625	13.949000000000002	5.92

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