Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
316
Calories
28g
Protein
15g
Fat
15g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 lb beef rib steak
- 1 1/3 IB. shank of beef
- 1/2 whole Korean radish
- 1/4 Ib. Chinese noodles
- 1 large green onion
- 5 cloves garlic
- Salt, black pepper and MSG
- =
Directions
1
Cut the beef into pieces and divide the radish into two pieces. Boilthe beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
2
Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into peices 1/8" thick.
3
Add the meat, radish and crushed garlic to the broth. Then boil again.
4
Cut large green onion into rings. Add salt, black pepper, and gren onion and check thr seasoning by salt before serving.
Recipe sourced from
fandom