Braised Beef and Vegetables

Name: Braised Beef and Vegetables
Yield: 1900 g
Ingredients: Beef Bone Broth 500 g; Pure Black Pepper 50 g; Soybean Sprouts 300 g; Bok Choy 200 g; Mini Napa Cabbage 100 g; Beef Chuck 300 g; Beef Shabu-Shabu 300 serving; Cheongyang Chili Pepper 45 g; Water (Mineral Water) 30 ml; Brown Rice Vinegar 30 ml; Baekseol Sweetree Xylitol Sugar 15 g; Brewed Soy Sauce (Improved) 30 g

1,051 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Beef Bone Broth 500 g
Pure Black Pepper 50 g
Soybean Sprouts 300 g
Bok Choy 200 g
Mini Napa Cabbage 100 g
Beef Chuck 300 g
Beef Shabu-Shabu 1 serving

Seasonings/Sauce

Cheongyang Chili Pepper 45 g
Water (Mineral Water) 30 ml
Brown Rice Vinegar 30 ml
Baekseol Sweetree Xylitol Sugar 15 g
Brewed Soy Sauce (Improved) 30 g

Nutrition summary

Carbohydrates 79.54 g 30%

Protein 97.3 g 36%

Fat 40.75 g 34%

Serving size 1900g

Cooking steps

1

Cut the beef and vegetables into bite-sized pieces.
2

Season the beef with salt and pepper.
3

Heat oil in a pot and sauté the beef.
4

Once the beef is cooked, add the vegetables and stir-fry.
5

Add water and soy sauce, and bring to a boil.
6

Cover with a lid and simmer on medium heat until all ingredients are cooked through.

Braised Beef and Vegetables

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