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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes. | 2. Heat the oil and fry the shallots over a high flame. | 3. Add the lemon grass and fry for about 1 minute, then add the meat. | 4. Cook until all traces of redness are gone. | 5. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt. | 6. Immediately before serving, bring the soup to a boil. | 7. Pour into bowls and sprinkle with the chopped coriander and scallion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemongrass	1	stalk		-	-	-	-
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
beef chuck	6	ounces	sliced	238.0	0.527	35.921	10.319
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
shallot	2			230.4	53.76	8.0	0.32
water	3	cups		0.0	0.0	0.0	0.0
beef bouillon cube	1 1/2	1/2		0.525	0.003	0.0855	0.0165
salt	1	teaspoon		-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
scallion	2		green chopped	64.0	14.68	3.66	0.38

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