Bulgogi Beef with Fried Rice

Nutrition Facts

Serving Size 18 OZ
Calories 734
Calories from Fat 0.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 27.3g
42%
Sat. Fat 6.7g
- - -%
Trans Fat 0g
Cholesterol 93.8mg
- - -%
Sodium 1644.2mg
71%
Tot. Carb. 77.2g
23%
Dietary Fiber 4.3g
13%
Sugars 6.6g
   Includes 0.1g Added Sugars
0%
Protein 39.5g
Vitamin D - 0.3mcg - 0%
Calcium - 94mg - 9%
Iron - 6.2mg - 77%
Potassium - 838.3mg - 18%
INGREDIENTS: Fried Rice (Steamed Rice (RICE (milled rice)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), CARROTS MATCHSTICK, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), FRESH GREEN ONIONS, LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.)), Vegetable Mix (FRESH GREEN CABBAGE, FRESH YELLOW ONIONS, CARROTS MATCHSTICK), BEEF FLANK STEAK, Bulgogi Sauce (RICE WINE SAKE (rice, water and culture), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GARLIC PEELED, WATER, SESAME OIL (100% pure sesame oil.), SUGAR (sugar), FRESH GREEN ONIONS, TAHINI (sesame seeds), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. )), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)
ALLERGENS: Eggs, Soybeans, Sesame
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.