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Oriental Beef and Noodle Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.1064
Energy (kCal)910.7786
Carbohydrates (g)27.7702
Total fats (g)50.6512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place noodles in bowl, cover with boiling water and let stand 15 minutes. | 2. Meanwhile, bring stock to boil in medium saucepan; reduce heat and keep warm. | 3. Heat vegetable oil in large skillet or wok over high heat. | 4. Add beef, half of green onions and 3 tablespoons ginger and stir-fry until beef is no longer pink, about 4 minutes. | 5. Add bok choy and stir-fry 1 minute. | 6. Add to stock along with remaining green onions,remaining 2 tablespoons of ginger,soy sauce, sesame oil and pepper and bring to a simmer. | 7. Drain noodles and divide among bowls;ladle soup over. | 8. Serve, passing additional sesame oil and soy sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean thread noodle 3 ounces 75.65 0.0 16.83 0.425
    chicken broth 5 cups reduced sodium - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    steak 1/2 lb cut 278.8006 0.0 49.0508 7.684
    green onion 4 cut shredded 76.68 16.3016 2.7548 1.3348
    ginger 5 tablespoons peeled shredded 24.0 5.331 0.546 0.225
    bok choy 4 cut 75.65 0.0 16.83 0.425
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    pepper ground - - - -
    soy sauce 16.96 1.5776 2.6048 0.1824

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



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