Try this Beef and Chinese Lettuce Soup recipe, or contribute your own.
Suggest a better description1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let stand 30 minutes, turning meat occasionally. 2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections. 3. Add lettuce to stock with salt and sugar and simmer, uncovered, until nearly done (about 10 minutes). 4. Add beef and simmer, uncovered, 3 to 4 minutes more. VARIATION: For the Chinese lettuce, substitute either alone or in combination: celery, shredded; Swiss chard or spinach leaves, cut in half; or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to about 2 or 3 minutes. From
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 174 | ||
Calories from Fat: 105 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 100.4mg | 3 % | |
Potassium 333.7mg | 9 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.4g | ||
Protein 11.5g | 16 % | |
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: 174
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