Low-fat Beef Info Recipe
Yield: 1 textRecipe by luhu.jp
Ingredients:
3 ounce: TRIMMED, COOKED PORTION: *
EYE OF ROUND,
155: Calories,
5.5 gram: fat, 2.1 g saturated
TOP ROUND,
162: Calories,
5.3 gram: fat, 1.8 g saturated
ROUND TIP,
162: Calories,
6.4 gram: fat, 2.3 g saturated
TENDERLOIN,
174: Calories,
7.9 gram: fat, 3.1 g saturated
TOP LOIN,
172: Calories,
7.6 gram: fat, 3 g saturated
SIRLOIN,
177: Calories,
7.4 gram: fat, 3 g saturated
Directions:
* 3 ounces of cooked meat is about the size of a deck of playing
cards.
Before cooking, trim away excess fat using a sharp knife.
Tender Tips and a Freebie: Long cooking over low heat helps tenderize
lean cuts. Stews are ideal made with chunks of round steak - just
remember to use plenty of liquid and keep the lid on the pot.
Marinating also helps tenderize. Always include an acid (Vinegar
orlemon juice) in marinade and marinate at least 6 hours. Grill
quickly, being careful not to overcook.
For "Easy Beef Recipes From Skinny Beef", send SASE (#10 env.) to:
Meat Board Test Kitchen,
444 N. Michigan Ave.,
Dept. DEBR-FC,
Chicago, Il. 60611
as published in Family Circle magazine, 9/1/95 typed and posted by
teri chesser
Submitted By TERI CHESSER On 08-04-95
Source from luhu.jp
cards.
Before cooking, trim away excess fat using a sharp knife.
Tender Tips and a Freebie: Long cooking over low heat helps tenderize
lean cuts. Stews are ideal made with chunks of round steak - just
remember to use plenty of liquid and keep the lid on the pot.
Marinating also helps tenderize. Always include an acid (Vinegar
orlemon juice) in marinade and marinate at least 6 hours. Grill
quickly, being careful not to overcook.
For "Easy Beef Recipes From Skinny Beef", send SASE (#10 env.) to:
Meat Board Test Kitchen,
444 N. Michigan Ave.,
Dept. DEBR-FC,
Chicago, Il. 60611
as published in Family Circle magazine, 9/1/95 typed and posted by
teri chesser
Submitted By TERI CHESSER On 08-04-95
Source from luhu.jp