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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy pot, warm the oil over med-high heat. | 2. Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch. | 3. Transfer to a bowl. | 4. Add the broth and stir to scrape up any browned bits on the bottom of the pot. | 5. Return the meat to the pot. | 6. Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions. | 7. Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours. | 8. Using a large spoon, skim the fat from the surface of the stew. | 9. Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer. | 10. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
beef	1 1/2	1/2	cut	806.8218	1.5594	143.9397	24.9505
beef broth	2	cups		33.6	0.192	5.472	1.056
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sherry	2	tablespoons		-	-	-	-
ginger	1	piece	unpeeled sliced	-	-	-	-
chinese five spice powder	1/2	teaspoon		-	-	-	-
daikon radish	1/2		peeled cut	157.18	36.7546	4.582	0.4176
green onion	4		cut	76.68	16.3016	2.7548	1.3348
napa cabbage	5 -6		cut	0.0	0.0	0.0	0.0

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