Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Meat | not in our table | 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
- 2 lbs beef steak 900g
- 1 lime or 1/4 cup vinegar 50ml
- 1 tsp season all 5ml
- 2 tblsps Soy Sauce or Lea & Perrins Sauce 30ml
- 2-3 tblsps meat tenderizer 15ml
- 1 large onion (sliced)
- 1/2 small Sweet Pepper (sliced)
- 2 tblsps Tomato Paste diluted with 1/2 cup water 125ml
- 2 tsps Vegetable Oil 10ml
Directions
Clean steak with lime juice or vinegar.
Rub all over with meat tenderizer.
Put in a plastic bag and put in bottom of refrigerator. Leave overnight or at least for four to six hours before using.
When needed remove from plastic bag. Season with soy sauce or Lea & Perrins and season all.
Heat frying pan and add fat.
Fry on each side for about 10 minutes or use grill.
Add sliced onions and sweet peppers.
If necessary, add 1/2 cup water. Simmer for 5 minutes.
To make gravy add 1 tbsp diluted tomato paste.
Category:Belizean Recipes
Category:Belizean Meat Dishes