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Hot Chili Beef and Onion Soup - Yukkai Jang K

 

13

Yield

6

servings

Prep

15

min

Cook

130

min

Ready

150

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 pound braising beef
*
8 cups water
1 ½ tablespoons red pepper flakes
2 tablespoons sesame oil
12 each scallions, spring or green onions
2 teaspoons garlic
crushed
1 tablespoon sesame seeds
toasted and ground
*
1 teaspoon sugar
½ teaspoon white pepper
1 ½ tablespoons soy sauce, dark

Directions

Cut the beef into cubes and place in a saucepan with the water.

Bring to a boil, then reduce the heat and simmer gently for 1½ to 2 hours until the meat is falling apart.

Mix the chili powder with the sesame oil.

Trim and shred the green onions.

Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes.

Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.

Lift out the meat, drain well and toss in the pan for a few minutes.

Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 5872% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 269mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 16% Vitamin C 12%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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