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Spicy Orange Teriyaki Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)216.4493
Energy (kCal)1515.9525
Carbohydrates (g)77.8769
Total fats (g)37.8039
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix teriyaki sauce, orange juice, garlic and crushed red peppers together for marinade. Place meat in baking bag, I have always used the Reynolds baking bags. Pour marinade mixture into bag with meat. Refrigerate meat and mixture for up to an hour and a half. To bake, preheat oven to 350 deg F and place on baking sheet, make a few slits in the bag. Bake for an hour or until meat reaches proper internal temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    teriyaki sauce 1 cup 256.32 44.8128 17.0784 0.0576
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    red chili pepper 2 tablespoons crushed 7.5 1.6519 0.3506 0.0825
    beef roast 2 used Round 1115.2025 0.0 196.2031 37.0828

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



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