Nutritional Info

Nutrition Facts

Serving Size 1 (383g)

Calories 863
Calories from Fat 384 (45%)
Amount Per Serving %DIV
Total Fat 42.7g 66%
Saturated Fat 15.9g 80%
Monounsaturated Fat 21.5g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 198.2mg 66%
Sodium 416.9mg 18%
Potassium 971.8mg 21%
Total Carbohydrate 45.4g 15%
Dietary Fiber 2.6g 10%
Sugars 1.8g
Protein 59.3g 119%

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Recipe Description
My friend Ester learned this dish from her mother, and it is now the favorite meal of her children and grandchildren. Nothing is needed to accompany this dish because it already has almost everything, except a salsa. Ester serves it with adobo salsa, but feel free to add your favorite variety.
Prep time
40 min
Cook time
45 min
Ready In
1 hr 25 min

Ingredients

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Serves To:USMetric
1 Cup(c)  long grain white rice
1/4 Teaspoon(t)  sea salt
1 1/2 Pound(lb)  top round steak, sliced diagonally in 1/8 inch narrow strips
2 Tablespoon(T)  safflower or canola oil
2 Clove(clv)  garlic, finely chopped
3   fresh jalapeno chiles, sliced in rounds
1/2   head of green cabbage, cut in 3/4 inch wedges
1   white onion, cut in half vertically, then thinly chopped
3   ripe plum tomatoes, cut in half vertically, then thickly sliced
4   eggs
3   green onions with 2 inches of tops, sliced
2   unsalted butter
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Bring 2 cups of salted water to a boil in a medium sized saucepan and stir in the rice, keeping the water at a boil. Turn the heat to very low, cover, and simmer for 15 minutes. Without opening the pot, remove it from the heat and let it sit another 10 to 15 minutes. Fluff up the rice with a fork and cover until ready to use. Pat the meat dry. Heat 2 tablespoons of the oil in a large, heavy skillet or wok over medium high heat. Sear the steak pieces, adding salt and pepper to taste after it is browned. This will take only 1 to 2 minutes. Lower the heat, cover, and cook for about 10 minutes, stirring frequently. Add the garlic and chiles, and saute for another 5 minutes. Add more oil if necessary. In a medium sized skillet or wok, saute the cabbage and onion in the oil over medium high heat about 5 minutes, until turning brown but still crispy. Add the tomato slices and salt and pepper to taste, and cook for several more minutes. Beat the eggs slightly in a bowl with 2 tablespoons of water and the green onions, salt and pepper to taste. When the meat is tender, the vegetables are cooked, and you are ready to eat, melt the butter in a medium sized skillet over low heat and add the eggs, stirring gently until they set. To serve, place a large spoon of rice on a plate, then the cabbage, meat, and eggs on the top and sides.

Additional notes

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Mexican Beef Chow Mein
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