Asian Beef Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Beef (such as chuck or brisket)
- 1 Star anise
- 1 tsp Szechuan pepper
- ½ Cinnamon stick
- 1 tsp fennel seeds
- 350 grams Chinese Pasta
- 2 red chili peppers
- 4 scallions (green and light green only)
- 2 handfuls Fresh herbs (parsley and cilantro leaves)
- 1 tsp freshly grated ginger
- 2 Tbsps soy sauce
- Lime juice
- salt
- 1 Tbsp Sesame seeds
Preparation steps
1.
Rinse meat and pat dry. Bring a pot of water (about 2 l) (approximately 2 quarts) to a boil. Add star anise, Szechuan pepper, cinnamon, fennel and the meat. The meat must be covered with water. Cook about 2 hours at low heat. Remove soft cooked meat from the broth, let cool, then cut into fine strips. Pour soup through a sieve into another pot.
2.
Rinse chile peppers, clean and cut into rings. Rinse scallions, trim and chop. Rinse the herbs, shake dry and cut into fine strips.
3.
Boil about 1 liter (approximately 1 quart) of broth, add the scallions, herbs, ginger and chile peppers. Season with soy sauce, lime juice and salt.
4.
Arrange meat decoratively in soup bowls, pour the soup over gently and serve sprinkled with sesame seeds.
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