Steamed Brisket with Napa Cabbage, Mung Bean Sprouts, and Enoki Mushrooms

Name: Steamed Brisket with Napa Cabbage, Mung Bean Sprouts, and Enoki Mushrooms
Yield: 599.5 g
Ingredients: Blanched Enoki Mushrooms 20 side dish bowl; Steamed Mung Bean Sprouts 75 serving; Steamed Napa Cabbage 192.5 serving; Steamed Brisket 300 serving; Tuna Sauce 5 g; Ground Black Pepper 2 g; Ginger Rice Wine 5 ml

629 kcal

#high protein #low carb #low calorie

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Ingredients

Main ingredients

Blanched Enoki Mushrooms 0.2 side dish bowl
Steamed Mung Bean Sprouts 0.5 serving
Steamed Napa Cabbage 0.5 serving
Steamed Brisket 2 serving

Seasonings/Sauce

Tuna Sauce 5 g
Ground Black Pepper 2 g
Ginger Rice Wine 5 ml

Nutrition summary

Carbohydrates 29.56 g 19%

Protein 46.65 g 29%

Fat 37.08 g 52%

Serving size 599.5g

Cooking steps

1

Wash the brisket, napa cabbage, mung bean sprouts, and enoki mushrooms thoroughly.
2

Cut the napa cabbage into bite-sized pieces and slice the brisket appropriately.
3

Layer napa cabbage, mung bean sprouts, and enoki mushrooms in a steamer, creating even layers.
4

Spread the brisket evenly over the other ingredients.
5

Season with salt and pepper.
6

Pour water into the steamer and steam over high heat for 10 minutes.
7

Make a sauce with soy sauce, minced garlic, sesame oil, and vinegar to serve alongside.

Steamed Brisket with Napa Cabbage, Mung Bean Sprouts, and Enoki Mushrooms

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