Asian-Style Beef and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams lean Beef
- 1 onion
- 300 grams Rice
- 1 garlic clove
- 1 pc ginger (3 cm)
- 2 carrots
- 2 scallions
- 100 grams Frozen pea
- 3 Tbsps soy sauce
- 2 Tbsps sherry
- vegetable oil
- salt
- freshly ground peppers
- For the marinade
- 2 Tbsps soy sauce
- 1 Tbsp Rice wine
- 1 Tbsp sesame oil
- 1 tsp sugar
Preparation steps
For the marinade: In a shallow dish, whisk together the marinade ingredients.
Rinse the beef, pat dry, cut into thin strips and place in the dish with the marinade and turn several times to coat. Cover with plastic wrap and marinate the meat at room temperature for 50 minutes.
Peel, halve crosswise and julienne the carrots. Peel and finely chop the garlic and ginger. Peel and halve the onion and cut into thin strips. Rinse and thinly slice the scallions. Thaw the peas.
Cook the rice according to package directions until al dente and drain.
Heat 3 tablespoons of oil in a pan and saute the garlic and ginger briefly. Add the carrots, peas and scallions and cook, stirring constantly until the carrots are crisp-tender. Add the rice and cook, stirring for 2 minutes. Season with salt and pepper and keep warm.
Heat 4 tablespoons of oil in another pan and saute the meat along with the onion over high heat until the meat is just cooked through. Add the soy sauce and sherry and season with salt and pepper. Serve the rice and beef immediately.
