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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the chili powder, turmeric and salt with 1 tablespoon of oil and rub the mixture into the beef slices. Set aside. | 2. Dry-roast the spice mix ingredients together over medium heat for 1 minute, taking care that they do not burn, then grind them into a fine powder. | 3. Heat remaining oil in wok and put the curry leaves and the dried red chillies each torn in 2 or 3 pieces. Add the beef and coconut chips, retaining some of the chips for the garnish, and saute over high heat until the meat is seared on both sides. | 4. Reduce the heat and add the tomatoes, the ground spices and salt to taste. Stir-fry until the meat is done, about 2 to 3 minutes. | 5. Serve hot, garnished with coconut chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beef rump	300	g		267.0	0.0	59.4	1.5
curry leaf	10			267.0	0.0	59.4	1.5
chilies	3			291.4543	72.0	0.0	0.0
coconut	30	g	dehydrated flaked	106.2	4.569	0.9990000000000001	10.047
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
black peppercorn	5			267.0	0.0	59.4	1.5
fenugreek seed	1	pinch		0.7469	0.1349	0.0532	0.0148
anise seed	1	pinch		0.4423	0.0657	0.0231	0.0209
star anise	1/2			267.0	0.0	59.4	1.5
cinnamon	1/4			-	-	-	-

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