Beef Pan on Mexican Art (Fajita)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,046 cal. | (50 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,564 mg | (39 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the Guacamole
- 1 ripe Avocado
- 1 ripe Tomato
- 1 small shallot
- 1 Tbsp lemon juice
- salt
- peppers (freshly ground)
- For the Rice
- 200 grams Long grain rice
- For Fajita
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 4 scallions
- 1 yellow onion
- 600 grams Steak (at a time)
- 2 Tbsps vegetable oil
- 2 Tbsps Lime juice
Preparation steps
For the guacamole, cut the avocado in half, remove the core, spoon the pulp out of the shell and cut the pulp into very small cubes. Blanch the tomato, rinse with cold water, peel, quarter, core and cut into small cubes. Peel the shallot and chop finely.
Mix the avocado with the tomato, shallot and lemon juice and season with salt and pepper. Put the rice in 400 ml (approximately 1 and 3/4 of a cup) of salted boiling water for about 20 minutes. Rinse the peppers, cut in half, clean out the seeds and cut into thin strips. Rinse the scallions, shake dry, and cut into rings.
Peel the onion and cut into thin rings. Rinse the meat, pat dry, season with salt and pepper and in a pan with hot oil sear on all sides. Remove and let rest. In the same pan sear the vegetables for 3-4 minutes, add the lime juice and salt and pepper to taste.
Cut the meat into strips and mix in with the vegetable pan. Mix the rice with saffron and turmeric and serve together with the guacamole and the fajita pan, with warmed tortillas on the side.
