Asian-Inspired Stir-Fried Lamb
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Lamb fillet
- 2 centimeters fresh ginger
- 2 garlic cloves
- 1 onion
- 2 Tbsps light, toasted Sesame seeds
- 2 Tbsps mixed, chopped Fresh herbs (such as parsley, mint, and rosemary)
- 3 Tbsps Corn oil
- 2 Tbsps soy sauce
- 2 Tbsps Oyster sauce
Preparation steps
1.
Rinse the lamb, pat dry and cut into thin strips. Peel the ginger, garlic and onion. Finely grate the ginger. Thinly slice the garlic. Halve the onion and cut into thin strips. In a bowl, stir the lamb with the sesame oil, herbs, oil and soy sauce. Cover and marinade in the refrigerator for 1 hour.
2.
Remove the lamb from the marinade. Heat a wok. Add the lamb, garlic, ginger and onion, and cook until the lamb is cooked to the desired doneness. Pour in the marinade and oyster sauce, and cook until heated through. Serve immediately.
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