Beef Curry with String Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Beef (shoulder)
- 4 shallots
- 2 garlic cloves
- 2 centimeters fresh ginger
- 2 green chili peppers
- 1 sprig Lemongrass
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 ½ Tbsps green Curry paste
- 400 milliliters Coconut milk
- 200 milliliters Beef stock
- 5 Kaffir lime leaves
- 350 grams String bean
- 1 Tbsp Fish sauce
- 1 tsp Lime juice
- 3 Tbsps coarsely chopped cilantro
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and cut into bite-sized pieces. Peel the shallots, garlic and ginger and finely chop. Rinse the chiles, remove the seeds and finely chop. Rinse the lemongrass, trim and cut into thin slices .
In a roasting pan, heat the oil and brown the meat until golden brown on all sides. Remove and season with salt and pepper.
Add the shallots, garlic, ginger and chiles and sauté until starting to brown. Stir in the curry paste and sauté briefly. Return the meat to the pan along with the lemongrass then deglaze the pan with the coconut milk and stock.
Add the kaffir lime leaves, transfer to the oven and braise for about 1 hour 30 minutes.
Rinse the string beans, trim and add to the curry around 30 minutes before the end of the cooking time.
Remove the curry from the oven, season with salt and pepper and add the fish sauce and lime juice. Serve sprinkled with cilantro and saffron rice, if desired.
