Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bok Choy | 1 cup (70g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1 1/2 lb. beef cut into 2X2 inch pieces
- 2 cubes beef bouillon or beef stock (plain water would suffice)
- 1 tsp. peppercorns
- 1 small onion chopped
- 3 medium-sized potatoes cut into quarters
- 1 small head of bok choy (pechay) (optional if not available)
- 1 small head of cabbage cut into quarters
- salt and pepper to taste
- =
Directions
1. Boil beef, peppercorns and onions in a pot with enough beef stock to cover to meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
2. After 30 minutes of boiling, or if the meat is very tender, add potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning.
3. Boil for another 5 minutes. Serve with rice.