Beef and Vegetable Stir-fry with Linguine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 74.2 μg | (124 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 6 large ripe Tomatoes
- 100 grams button Mushroom
- 1 green Bell pepper
- 500 grams green Asparagus
- 1 stalk Celery
- 1 size onion
- 1 pc fresh ginger (about 2 cm)
- 2 garlic cloves
- 4 Tbsps olive oil
- 120 milliliters dry white wine
- salt
- freshly ground peppers
- sugar
- 500 grams Beef fillet
- 400 grams Linguine
- 50 grams grated Parmesan
Preparation steps
Rinse and remove the stems from the tomatoes, score and scald with boiling water. Peel and cut into pieces. Wipe the mushrooms with paper towels and cut into quarters. Rinse the bell pepper, remove seeds and ribs and chop into bite-sized pieces. Rinse the asparagus, peel the lower third, cut off woody ends and cut into pieces about 6 cm (approximately 2 1/4 inches) in length. Trim, rinse and slice the celery.
Peel the onion, ginger and garlic; cut the onion into small cubes, chop the ginger and cut the garlic into thin slices. Stir-fry the onion, ginger and garlic in a pan with 2 tablespoons hot oil. Add the celery, peppers, asparagus and mushrooms and stir-fry briefly. Add the tomatoes and the wine and simmer for about 10 minutes. Season with salt, pepper and a pinch of sugar. If necessary, add 2-3 tablespoons of the pasta water.
Rinse the meat, pat dry and cut into 1 cm (approximately 1/2 inch) thick slices and stir-fry in the remaining oil in another pan for 1-2 minutes on each side. Season with salt and pepper. Add the vegetables and pan juices and simmer, but do not boil.
While the vegetables are cooking, cook the pasta in plenty of salted water until al dente. Drain well and transfer to plates. Top with the beef and vegetable stir-fry.
Serve sprinkled with Parmesan.
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