Teriyaki Ground Beef Paillards With Corn And Red Pepper Relish

1. For paillards, shape the beef into 3 or 4 flat, round disks.

2. Heat lemon juice in a nonstick pan and cook paillards over medium-high heat about 3 minutes each side, or until 160* in the center.

3. Coat paillards in teriyaki sauce and cook 1 minute longer each side (keep warm).

4. For relish, quickly saute pepper in teriyaki sauce until softened.

5. Combine cooked pepper with corn, adding more sauce if necessary.

6. Season relish with salt and pepper to taste.

7. Serve paillards topped with relish.

8. Enjoy!

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Nutrient	Quantity
Total fats	14.4514 g
Protein	23.1071 g
Carbohydrates	3.1516 g
Energy	241.6668 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.081 g
Water	93.0008 g
Calcium, Ca	18.4128 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0011 g
Lutein + zeaxanthin	0.7625 g
Fiber, total dietary	0.0332 g
Fatty acids, total saturated 22:0	0.0034 g
Carotene, beta	0.0508 g
Niacin	5.6967 mg
Fatty acids, total saturated 18:4	0.0023 g
Fatty acids, total trans-polyenoic	0.1542 g
Riboflavin	0.188 mg
Fatty acids, total polyunsaturated 15:0	0.0886 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.081 g
Fatty acids, total saturated 20:1	0.017 g
Sodium, Na	767.1016 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3935 g
Total lipid (fat)	14.4514 g
Manganese, Mn	0.0119 mg
Fructose	0.0559 g
Fatty acids, total saturated 16:0	3.1156 g
Fatty acids, total saturated 8:0	0.0011 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2059 g
Sucrose	0.0219 g
Choline, total	80.1996 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1236 g
Fatty acids, total polyunsaturated 18:1 t	0.6974 g
Sugars, total	2.6661 g
Fatty acids, total saturated 10:0	0.0067 g
Fatty acids, total saturated 18:0	2.2455 g
Fatty acids, total saturated 20:4 undifferentiated	0.0136 g
Vitamin B-6	0.4229 mg
Selenium, Se	16.3056 g
Ash	3.8272 g
Fatty acids, total saturated 18:1 undifferentiated	4.9478 g
Pantothenic acid	0.6959 mg
Copper, Cu	0.0902 mg
Betaine	9.0719 mg
Fatty acids, total trans-polyenoic 15:1	0.0023 g
Thiamin	0.0622 mg
Iron, Fe	2.5667 mg
Carbohydrate, by difference	3.1516 g
Phosphorus, P	226.5736 mg
Folate, total	9.2606 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0011 g
Cholesterol	70.3069 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0011 g
Fatty acids, total saturated 18:2 undifferentiated	0.4837 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	0.3913 g
Zinc, Zn	5.1801 mg
Fatty acids, total saturated 12:0	0.0103 g
Fatty acids, total polyunsaturated	0.6044 g
Fatty acids, total saturated 14:1	0.084 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1542 g
Vitamin A, IU	0.305 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	9.2606 g
Vitamin C, total ascorbic acid	1.9672 mg
Fatty acids, total polyunsaturated 18:1 c	4.2504 g
Fatty acids, total saturated 20:0	0.0215 g
Vitamin B-12	2.2339 g
Vitamin K (phylloquinone)	1.2474 g
Fatty acids, total saturated	6.0518 g
Fatty acids, total monounsaturated	5.4434 g
Folate, food	9.2606 g
Fatty acids, total polyunsaturated 17:0	0.1667 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	0.4045 mg
Fatty acids, total trans	0.8516 g
Fatty acids, total trans-monoenoic	0.6974 g
Magnesium, Mg	32.8307 mg
Potassium, K	373.4567 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Red bell pepper	1	0	0	0
salt pepper	0	0	0	0
beef	0.25 lb	224.5285	0	14.4356
corn kernel	2 tablespoons	0	0	0
teriyaki sauce	1 tablespoon	16.02	2.8008	0.0036