Meat Sauce for Vegetables

30 minutes Prep: 10 minutes Cook: 20 minutes

883 calories per serving view nutrition facts

1 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	cloves	garlic	peeled and minced
1	tablespoon	sesame oil
1	pound	beef round steak
1	cup	soy sauce
1	cup	soup stock

Directions

This meat sauce can be made in advance and stored in large quantities in the refrigerator.

It will keep indefinitely.

Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables.

1. Crush the garlic. Heat the sesame oil in a large frying pan.

Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes.

Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes.

2. When the sauce has cooled, skim off the fat and store for use

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 775g

Amount per Serving

Calories 883 26% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 186mg	62%
Sodium 14656mg	611%
Total Carbohydrate 37.0g	12%
Dietary Fiber 3.0g	13%
Sugars 5.0g
Protein 122.0g	244%

Vitamin A	0%		Vitamin C	28%
Calcium	24%		Iron	82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Easy: Page 3

Last Recipes Viewed

Recipe Bite

Cardamom

by Laurie

General:Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval-shaped fruit pods that are between 1/4- and 1-inch long....

Member Review

Apricot Chicken Bake

This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".