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Beef Stir-Fry with Leek and Eggplant

5
Average: 5 (5 votes)
(5 votes)
Beef Stir-Fry with Leek and Eggplant

Beef Stir-Fry with Leek and Eggplant - Stripped down, simple dish with with ground beef.

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein26 g(27 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate75 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C14 mg(15 %)
Potassium780 mg(20 %)
Calcium46 mg(5 %)
Magnesium52 mg(17 %)
Iron3.3 mg(22 %)
Iodine7 μg(4 %)
Zinc4.6 mg(58 %)
Saturated fatty acids1.7 g
Uric acid185 mg
Cholesterol58 mg

Ingredients

for
4
Ingredients
1 stalk
4
1 piece
1
2
1 tablespoon
14 ounces
3 tablespoons
5 ounces
1 generous pinch

Preparation steps

1.

Slit leek lengthwise and rinse thoroughly under running cold water between the layers. Drain and cut into thin rings.

2.

Peel garlic and cut into thin slices. Peel ginger and finely chop. Rinse chile pepper, remove stem and chop finely with the seeds. Rinse eggplant, trim and cut into 1/2 inch cubes.

3.

Heat oil in wok. Add eggplant cubes and stir-fry for about 5 minutes over medium heat. Add leek, ginger, chile pepper, garlic and ground sirloin. Mix well and stir-fry until crumbly.

4.

Add soy sauce with the broth and the five-spice powder. Bring to a brief, vigorous boil and season with salt. Serve hot.