Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
716
Calories
37g
Protein
30g
Fat
73g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 1/2 pounds tenderized round steak, cut into 1-inch strips
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 cups hot cooked rice
- 1 cup cooked green peas
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons vegetable oil
- 1 8-ounce can tomato sauce
- =
Directions
1
Season beef strips with chili powder, salt and garlic powder; let stand about 30 minutes. This allows for absorption of spice flavors.
2
Combine rice, peas, parsley and onion powder; toss lightly.
3
Pack into 1-1/2-quart ring mold. Cover and place mold in pan of hot water until serving time.
4
Cook steak in oil in large skillet over medium heat about 10 minutes. Add tomato sauce; cover and cook 10 minutes longer. Unmold rice ring on serving platter; fill ring with meat mixture.
Recipe sourced from
fandom