Beef and Carrots with Balsamic Syrup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
116
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 100 milliliters dark balsamic vinegar
- 80 grams sugar
- 1 sprig thyme
- salt
- freshly ground peppers
- 2 carrots
- ½ handful Chives
- 3 Steak fillet (each 160 grams)
- 2 tsps peppercorns
- 2 Tbsps vegetable oil
Preparation steps
1.
Combine the balsamic vinegar with the sugar and thyme in a small saucepan and bring to a boil. Let simmer for 10-15 minutes until thick over medium low heat. Season with salt and pepper and let cool.
2.
Peel the carrots and grate. Rinse the chives, shake dry and cut into small rings.
3.
Rinse steaks and pat dry. crush the pepper in a mortar and rub on the steaks. Season with salt and cook in a hot oil pan in oil for 2-3 minutes on each side. Then remove and let cool.
4.
Cut beef with a sharp knife into thin slices and serve atop the carrots. Drizzle with the balsamic syrup and serve garnished with chives.
