Diet & Bodybuilding, Part 7
Wednesday, May 11, 2005
Beef Chop Suey
(2 servings)
INGREDIENTS
DIRECTIONS
In non stick pan, place 1 tsp olive oil and beef. Cook until beef is done. In another pan while beef is cooking add 2 tsp olive oil, cabbage, celery, mushrooms, sprouts, water chestnuts, vinegar and onion. Cook until entire mixture is hot, then add soy sauce, beef stock and cooked beef. Cook for 5-10 minutes to blend flavors. Place equal amounts on two plates and serve hot
NUTRITIONAL INFORMATION (PER SERVING)
(2 servings)
INGREDIENTS
- 6 large egg whites
- 7 oz beef eye , fat trimmed.
- 3 cups Danish raw cabbage
- 2.5 stripes raw celery
- 2 cusp raw mushroom, sliced or pieces
- 1.5 cups mature soybean
- 2 cusp water chestnut , chinese canned
- 1.5 cups chopped raw onion
- 2 tsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1/2 cup broth bouillin canned, ready to serve , beef.
DIRECTIONS
In non stick pan, place 1 tsp olive oil and beef. Cook until beef is done. In another pan while beef is cooking add 2 tsp olive oil, cabbage, celery, mushrooms, sprouts, water chestnuts, vinegar and onion. Cook until entire mixture is hot, then add soy sauce, beef stock and cooked beef. Cook for 5-10 minutes to blend flavors. Place equal amounts on two plates and serve hot
NUTRITIONAL INFORMATION (PER SERVING)
- Calories : 471.5
- Protein (g) : 37
- Carbohydrates (g) : 50
- Fat (g) : 17.6
- Carb - Protein - Fat % Ratio: 40-29-31
