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Step 1
Quarter unpeeled apples, carrots and 1 1/2 onions. Place in a large saucepan with sugar, ginger, 160ml (2/3 cup) soy sauce, dates, 6 garlic cloves, peppercorns and 2L water. Bring to the boil over high heat, then reduce heat to medium and simmer for 45 minutes or until liquid is reduced to 500ml (2 cups). Strain into a bowl, discard solids, then refrigerate for 10 minutes.
Step 2
Cut beef into 3mm-thick slices across the grain. Cut remaining 1 1/2 onions into quarters and process with kiwifruit, mirin and remaining 60ml (1/4 cup) soy sauce and 3 garlic cloves. Stir kiwifruit mixture into marinade base. Add beef, turn to coat, then cover and refrigerate for 12 hours or up to 2 days to marinate.
Step 3
Heat a greased chargrill pan or barbecue over high heat. Drain beef mixture, then cook beef, in 6 batches, for 30 seconds each side or until charred and almost cooked. Transfer to a large plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 33 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2650.8mg | 91 % | |
Potassium 367.9mg | 10 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 31.9g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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