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Beef Stir-Fry with Leek and Eggplant
(7 votes)
(7 votes)
Beef Stir-Fry with Leek and Eggplant - Stripped down, simple dish with with ground beef.
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 58 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 stalk Leeks
- 4 garlic cloves
- 1 pc ginger
- 1 Red chili pepper
- 2 Eggplant
- 1 Tbsp Canola oil
- 14 ozs Ground sirloin
- 3 Tbsps soy sauce
- 5 ozs Vegetable broth
- 1 generous pinch five spice powder
- salt
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.
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