Asian-Style Beef and Vegetable Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Beef fillet
- 3 Tbsps Lime juice
- 2 Tbsps light soy sauce
- 4 carrots
- 3 scallions
- 2 yellow paprika
- 100 grams soybean sprout
- 1 garlic clove
- 1 pc ginger
- 2 Tbsps sesame oil
- 100 milliliters Vegetable broth
Preparation steps
Rinse the beef, pat dry and cut into 0.5-1 cm (approximately 1/4 to 1/2 inch) thin strips. In a bowl, whisk together 2 tablespoons of the lime juice with 1 tablespoon of the light soy sauce. Peel and cut the carrots into thin strips. Thinly slice the scallions. Rinse the pepper and slice into thin strips. Rinse the bean sprouts with boiling water and set aside to drain. Peel and finely chop the garlic and ginger.
Heat the sesame oil in a wok set over high heat. Add the beef and sear for 2-3 minutes. Remove to a plate. Add the carrot, peppers, garlic and ginger to the wok and stir fry over medium heat for 1-2 minutes, and remove to a plate. Pour in the vegetable stock, scallions and bean sprouts, and continue cooking for 1-2 minutes. Return the beef and vegetables to the wok and cook until warmed through, about 2 minutes. For serving: Season the beef and vegetables with the lime and soy mixture. Divide between plates or bowls.
