Beef Minute Steaks
Beef Minute Steaks - Quick dinner
Healthy, because
Even smarter
Nutritional values
Beef serves as a good source of iron in the diet and thus contributes to blood formation and increased performance. Rapeseed oil offers us the optimal composition of essential omega-6 and omega-3 fatty acids in a ratio of two to one.
The beef mini-steaks are perfect as a quick and classy dish for guests. Depending on the season, you can always vary the side dish: In spring, for example, roasted green asparagus goes very well with it, in summer melted tomatoes from the oven. If you like, you can also serve other filling side dishes with the beef mini-steaks, such as rice, boiled potatoes or baked potatoes.
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 26 ozs Parsnips
- salt
- 2 bay leaves
- 2 Tbsps olive oil
- 1 Tbsp honey
- 3 ½ ozs Apple juice
- peppers
- 18 ozs Whole wheat ribbon pasta
- 2 Tbsps Canola oil
- 4 Minute steaks (about 3.5 oz)
Preparation steps
Clean, wash and halve or quarter the parsnips lengthwise. Cook in boiling salted water with the bay leaves for about 7 minutes until al dente. Drain the parsnips and leave to drain.
Heat olive oil in a frying pan. Sauté parsnips in it over medium heat for 3 minutes until golden brown. Drizzle with honey and let caramelize for 2 minutes, then deglaze with apple juice and let simmer for 3 minutes. Then season with salt and pepper.
Along the way, cook whole wheat tagliatelle according to package directions in boiling salted water for 7-8 minutes until al dente. Finally, drain and let drain.
Meanwhile, heat canola oil in another large frying pan. Pat steaks dry and sear in hot oil on both sides over medium heat for a total of 5-7 minutes. Season beef mini-steaks with salt and pepper and serve with ribbon noodles and caramelized parsnips.
