Try this Kashmir Beef on Vermicelli recipe, or contribute your own.
Suggest a better descriptionCook the pasta in boiling water until just tender. Slice the Tenderbeef into small strips. Heat the oil in a large saute pan. Add the beef and brown well. Add the capsicum and stirfry vegetables, toss through to combine. Mix together the cooking sauce and coconut cream. Add to the meat and vegetables. Simmer uncovered for 5 minutes. Drain the pasta and serve with the rich, fragrant beef over the top. Add lemon slices and coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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