Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1074
Calories
74g
Protein
56g
Fat
67g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- =
- 3/4 cup beef broth
- 1/4 cup chunky peanut butter
- 1 tablespoon soy sauce
- 1 1/2 teaspoons lemon pepper
- 1 pound beef sirloin, cut into 1/4-inch thick slices
- 1 medium-size green bell pepper, cut into 1-inch pieces
- 3 cups cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl; set aside.
2
Heat a large non-stick skillet over medium-high heat until hot. Add beef; cook and stir 5 to 7 minutes or until no longer pink. Add green pepper; cook and stir 2 to 3 minutes or until tender. Reduce heat to medium. Stir in peanut sauce until well blended. Stir in rice; cook 2 minutes more or until thoroughly heated.
Recipe sourced from
fandom