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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine. | 2. Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce. | 3. Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2. | 4. Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies	2	hot		-	-	-	-
garlic clove	3		peeled	-	-	-	-
ginger	1	inch	peeled chopped	-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
rice wine	2	tablespoons		-	-	-	-
corn	2	tablespoons	grapeseed	15.5875	3.3894	0.5927	0.2447
beef	1 1/2		cut	806.8218	1.5594	143.9397	24.9505
coconut milk	2	cups		1104.0	26.592	10.992	114.432
salt				-	-	-	-

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