Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
685
Calories
32g
Protein
29g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons chopped fresh mint, divided
- 3 tablespoons reduced-sodium soy sauce
- 2 fresh red or green Thai chiles, thinly sliced crosswise, divided
- 1 1" piece ginger, peeled, cut into matchstick-size pieces
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 teaspoons fresh lime juice
- 2 teaspoons minced garlic, divided
- 1/4 teaspoon sugar
- 5 tablespoons vegetable oil, divided
- 1 pound baby or Asian eggplant, sliced into 1/4" rounds
- 1/2 pound beef eye round, cut into thin strips
- Softened rice vermicelli noodles or steamed brown rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes