Southeast Asian style beef and cabbage
1. Add olive oil to large wok and heat over medium heat.
2. Add shallots, turmeric, red pepper and 1.5 teaspoon salt. Cook three minutes or until shallots are tender, stirring frequently.
3. Add beef, cook two minutes or until beef begins to brown.
4. Add cabbage and tomato. Toss.
5. Reduce heat to medium low, cover, and cook 10 minutes or until cabbage wilts.
6. Stir in peanuts, cover and cook another 10 minutes until cabbage is tender.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 530 | ||
Calories from Fat: 332 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 110.7mg | 4 % | |
Potassium 1053.7mg | 28 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 17.7g | ||
Protein 30.2g | 43 % | |
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: 530
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