Steamed Beef and Vegetables

Name: Steamed Beef and Vegetables
Cuisine: World Cuisine
Ingredients: 1½ pounds beef chuck roast; 2 tablespoons soy sauce; 1 tablespoon powdered beef bouillon; 1 teaspoon fresh black pepper; 1 teaspoon onion powder; 1 teaspoon paprika; 1 medium yellow onion, quartered; 8 red potatoes; 2 carrots, cut into rounds; 1 stalk celery, cut into large pieces

8 steps

Updated at: Thu, 17 Aug 2023 05:01:44 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2586.5 kcal (129%)

Total Fat113.2 g (162%)

Carbs248 g (95%)

Sugars31.9 g (35%)

Protein147 g (294%)

Sodium5238.2 mg (262%)

Fiber31.1 g (111%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 poundsbeef chuck roast

2 tablespoonssoy sauce

1 tablespoonpowdered beef bouillon

1 teaspoonblack pepper

fresh

1 teaspoononion powder

1 teaspoonpaprika

1 stalkcelery

cut into large pieces

Instructions

Step 1

Serves

Step 2

Makes 4 servings

Step 3

Procedure

Step 4

Note This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Step 5

Cut beef into ½-inch thick steaks and place in bowl. In a small bowl stir together the soy sauce, bouillon, pepper, onion powder, paprika and then divide mixture in half and reserve half for the end of the recipe. Brush half of the mixture onto the steaks, thoroughly coating each side. Allow meat to stand for 30 minutes.

Step 6

Arrange meat on bottom steamer tray. Steam for 30 minutes and then refill steamer and add vegetables to middle and top steamer trays. Steam for an additional 15 minutes. Test meat at this point, it should be fork tender.

Step 7

Brush meat with reserved flavoring mixture and serve with the vegetables.

Step 8

Note Refer to the steamer’s reference guide for exact steaming times. Vegetables can take from 2 to 5 minutes per ½ lb.

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