|
2
lbs
chuck roast
(boneless beef, cut into 14 inch strips)
2
tbsps
vegetable oil
(olive)
1
onion
(cut into wedges)
1
green pepper
(julienned)
1
red pepper
(sweet, julienned)
3
garlic cloves
(minced)
2
tbsps
butter
(margarine)
|
14 12
ozs
stewed tomatoes
1
tbsp
dried basil
1
tsp
sugar
12
tsp
garlic salt
14
tsp
pepper
rice
(hot cooked)
|
|
Amount Per Serving
|
Calories
418
|
Calories from Fat
269
|
% Daily Value *
| Total Fat
30
g
|
46%
|
| Saturated Fat
11
g
|
55%
|
| Trans Fat
136
mg
|
0%
|
| Cholesterol
89
mg
|
30%
|
| Sodium
255
mg
|
11%
|
| Total Carbohydrate
12
g
|
4%
|
| Dietary Fiber
2
g
|
8%
|
| Sugars
5
g
|
Protein
24
g
| Vitamin A
|
18%
|
| Vitamin C
41
mg
|
69%
|
| Calcium
70
mg
|
7%
|
| Iron
4
mg
|
20%
|
| Potassium
613
mg
|
2%
|
|
