HUNTS WHOLE TOMATO PEELED 411G
Hunt's Whole Peeled Plum Tomatoes 411g
Hunt's Whole Peeled Plum Tomatoes 41...
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Whole Peeled Plum Tomatoes...read more
More about this itemWhole Peeled Plum Tomatoes
Ingredients & Nutrition facts
Tomatoes, tomato juice, lessthan 2% of: salt, calcium chloride, citric aci
Per100PortionType Average Nutritional Values per 100g Energyinkcal 0Kcal EnergyinkJ 0Kj Protein 0g Carbohydrates 0g Sugar 0g
Nutrition*Percent daily values are based on a 2,000 calorie diet. ( Calories: 30 - Sodium 170mg/7% - Potassium: 260mg/7% - Total carbohydrate: 5g/2% - Dietary fiber: 2g/8% - Sugars: 3g - Protein: 1g)
How to use
Store in a cool, dry place
Preparation and usage
1 cup long-grain white rice, uncooked, 3/4 pound boneless beef sirloin steak, cut into thin slices. 1/3 cup la Choy Teriyaka Marinade & Sauce. 1 tablespoon pure Wesson vegetable oil. 3 cups frozen broccoli florets, thawed. 1 can (14.5 oz) Hunt's whole peeled plum tomatoes, drained, coarsely chopped. 1 can (8 oz) la Choy sliced water chestnuts, drained.
cooking Guidelines1.Cook rice according to package directions. Meanwhile, combine steak and marinade in bowl; let stand 5 minutes. 2. Heat oil in large skillet over medium-high heat. Add steak with marinade; cook and stir 2 minutes or until browned. Add broccoli; mix well. Cook 5 minutes or until broccoli is crisp-tender, stirring frequently. Stir in tomatoes and water chestnuts; cook 2 minutes or until hot, stirring frequently. 3. Divide rice between 4 serving bowls; top with steak mixture.
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