Simmer the steak, half the onion, salt, and the bay leaf in the water for an hour and a half or until the meat is tender. Remove the steak, strain the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide by 2 to 3 inches long. Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook until the vegetables begin to break down and the mixture is thick. Add the meat to this sauce along with a cup of the reserved stock and cook until the meat is thoroughly heated. Serve with rice. Heat Scale: 3 Source: "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach, 1984. : St. Martins Press, New York. Posted to MC-Recipe Digest V1 #1021 by The Meades
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6|
|Calories from Fat: 111 (38%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.3mg||16 %|
|Sodium 105.2mg||4 %|
|Potassium 970mg||26 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 8.8g|
|Protein 33.8g||48 %|
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: 296
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.