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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.
Beef, cooked - 16.9 to 40.6 high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11 average scores: baked lean (ground beef) 24.47
2. Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's browned, stirring often. Pour off any fat. 3. Add the asparagus, mushrooms and pepper to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
2 tbsp cornstarch; 1 / 4 tsp ground black pepper; 1 3 / 4 cup Swanson® Beef Broth or Swanson® Beef Stock; 2 tbsp low-sodium soy sauce; 1 tbsp packed brown sugar; 1 tsp garlic powder; 1 boneless ...
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The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon. Raw, lean, ground beef is used to make steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a main course and as a dressing in Belgium, where it is known as filet américain ("American fillet").