Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
1503
Calories
81g
Protein
57g
Fat
160g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- =
- 2 teaspoons vegetable oil
- 1/2 pound boneless beef round steak, cut into strips*
- 1 small tomato, chopped
- 1/2 green pepper, cut into strips
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground ginger
- 1 teaspoon cornstarch
- 1 teaspoon beef bouillon granules
- 1 tablespoon soy sauce
- 2 cups hot cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Heat oil in large skillet over medium-high heat; add beef and cook, stirring, until brown. Reduce heat. Stir in tomato, green pepper, garlic powder, black pepper and ginger; cover and simmer 10 minutes.
2
Blend cornstarch, bouillon and soy sauce. Stir into meat mixture; cook, stirring, until mixture thickens. Serve over hot rice.
Recipe sourced from
fandom