Beef with Vegetables from the Wok
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 71.4 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beef (Loin or fillet)
- 100 milliliters Beef broth
- 400 grams green Beans
- 2 carrots
- 2 stalks Celery
- 200 grams Bamboo shoots (from a jar)
- 100 grams Cashews
- 3 Tbsps Peanut oil
- soy sauce
- cayenne pepper
- ½ bunch cilantro (coarsely chopped)
Preparation steps
1.
Rinse beef, pat dry and cut into very thin strips.
2.
Rinse and peel beans.
3.
Rinse carrots and celery, peel and cut into fine sticks.
4.
Heat oil in a wok, saute beef and nuts. Add beans, carrots, celery and bamboo shoots, fry while stirring for about 2 minutes. Add broth, simmer for about 2-4 minutes and season to taste with soy sauce and cayenne pepper. Serve garnished with cilantro.
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