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Suggest a better descriptionPlace meat on a deep plate, pour on the soy, add garlic, ginger and sesames and place grated apple on top. Add tops of mushrooms and heart of the Pak Choy to the plate. Top with the grated apple. Marinade for 20 mins, no longer as the soy will start to cook the meat.
Whack on hot BBQ making sure that it is covered with the grated apple, adding a bit of olive oil if it starts to dry out. When the ‘grey line’ of cooking is about ½ way up, turn and watch for it to meet in the middle to give medium rare. Move onto the flat top of the BBQ to get uniform colour and add the veg from the marinade to give them a quick cook.
Simon chopped the stems of the Pak Choy to give crunch, added the cooked pak choy, and the mushrooms and apple bits, cut the meat into slices and served with remaining liquid marinade in a small dipping bowl.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 530 | ||
Calories from Fat: 281 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 99mg | 30 % | |
Sodium 1891.1mg | 65 % | |
Potassium 2684.6mg | 71 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 15.7g | ||
Protein 43.9g | 63 % | |
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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