Vietnamese Beef Stew
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,155 mg | (29 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Beef (diced)
- 2 Tbsps vegetable oil
- 2 Tbsps Anatto powder
- 2 garlic cloves (finely chopped)
- 1 bunch small carrots
- 1 tsp grated ginger
- 2 chili peppers (sliced into rings)
- 4 shallots (peeled and quartered)
- 1 sprig Lemongrass
- 1 tsp Chinese 5 spice powder
- 2 Star anise
- 1 bunch Asian Basil (chopped)
- Fish sauce (to taste)
Preparation steps
1.
Peel carrots and halve.
2.
Crush chile, ginger and garlic in a mortar. Heat oil in a pan and saute spice paste. Add meat and saute together, add annato powder. Add remaining spices, shallots and carrots. Deglaze pan with water and simmer, covered, on low heat for about 1 hour or until meat is tender. Add water as necessary. In the end, add basil and season with fish sauce. Serve.
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