Beef Curry
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 red chili pepper
- 2 centimeters fresh ginger
- 1 ½ Tbsps yellow Curry paste
- 1 pinch ground cinnamon
- 1 pinch ground Cumin
- ¼ tsp ground cilantro
- 150 milliliters unsweetened Coconut milk
- 600 grams Beef fillet (ready to cook)
- 1 onion
- 2 red Bell pepper
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse the chile, cut in half lengthwise, remove seeds, finely chop and place in a bowl. Peel the ginger, grate finely and add to the bowl with the chile along with the curry paste, spices and coconut milk. Rinse the meat, pat dry, and cut into thin strips. Add to the bowl, cover and refrigerate 1 hour.
Meanwhile, peel the onion and chop finely. Rinse the peppers, cut in half lengthwise, remove seeds and white ribs and cut into narrow strips.
Heat the oil in a skillet, lift the meat from the marinade (reserve the marinade), drain and saute in batches until lightly browned. Remove with a slotted spoon. Add the peppers and onion to the pan and saute until tender. Return the meat to the pan and pour the remaining marinade over. Cook until almost all of the marinade has been absorbed. Season with salt and pepper and serve.