This recipe has Protein as 101% and Sodium as 77.0% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 58.7% of RDA
• Carbs: 20.4% of RDA
• Fat (total lipid): 61.4% of RDA
• Fiber: 18.0% of RDA
• Fructose: 0.5% of RDA
• Protein: 101% of RDA
• Sodium: 77.0% of RDA
• Sugar: 20.1% of RDA
• Vitamin A (IU): 16.1% of RDA
• Vitamin B6: 141% of RDA
• Vitamin C: 67.5% of RDA
• Iron: 3.0% of RDA
• Magnesium: 49.3% of RDA
• Manganese: 15.4% of RDA
• Niacin: 120% of RDA
• Potassium: 59.3% of RDA
• Zinc: 118% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps for "Basic Asian Stock" in the Dependent Recipes section.
MAKING THE BEEF MARINADE
2.
In a medium bowl, whisk together 1 tablespoon each of soy sauce, oyster sauce, and rice wine. Add the sugar and continue to whisk until sugar is dissolved. Stir in the cornstarch and continue stirring until smooth.
3.
Add the sesame oil and beef, and mix well. Marinate for 20 minutes.
MAKING THE NOODLES/RAMEN
4.
If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain.
MAKING THE STIR-FRY
5.
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, about 1 to 2 minutes. Transfer to a plate.
6.
Add the the remaining tablespoon of oil with 1/4 cup stock and cook the broccoli until tender, 3-5 minutes. Transfer the broccoli to the same plate and the beef.
7.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.
8.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes.
9.
Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you use ramen, you may want to cut the beef into strips to balance the textures.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1174
Protein 114 g
Carbohydrates 56.2 g
Iron 0.57 mg
Fiber 5.04 g
Calcium 10.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
