This recipe has Fat (total lipid) as 68.9% and Protein as 61.6% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.3% of RDA
• Calories: 37.0% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 68.9% of RDA
• Fiber: 6.1% of RDA
• Fructose: 3.5% of RDA
• Protein: 61.6% of RDA
• Sodium: 21.6% of RDA
• Sugar: 17.8% of RDA
• Vitamin A (IU): 222% of RDA
• Vitamin B6: 60.5% of RDA
• Vitamin C: 63.0% of RDA
• Iron: 3.1% of RDA
• Magnesium: 18.3% of RDA
• Manganese: 2.6% of RDA
• Niacin: 78.9% of RDA
• Potassium: 28.2% of RDA
• Zinc: 62.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
sirloin steak|worcestershire sauce|olive oil|carrot|red bell pepper|zucchini|green onion|garlic (fresh)
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Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. Let them sit in the marinade for at least 30 mins if not a couple hours.
While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. (Can use a mandolin slicer to jet thin sliced and hand cut them to make matchsticks).
Cut the green onion in a similar size and slice them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
In a large saucepan, add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
Season them with the the Italian herb seasoning optional) and salt and transfer the veggies to a bowl.
ASSEMBLING THE STEAK ROLLS
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
COOKING THE STEAK ROLLS
Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom.
When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness.
Remove the toothpick and serve. Can eat as is or serve with soy sauce, balsamic glaze or any other desired sauce.
This recipe has the following nutrient totals:
Protein 52.0 g
Carbohydrates 8.90 g
Iron 0.55 mg
Fiber 1.29 g
Calcium 23.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.