Beef Stir Fry with Vegetables and Asian Noodles
Beef Stir Fry with vegetables and Asian noodles - Exotic wok dish with winter vegetables
Healthy, because
Even smarter
Nutritional values
The tender beef not only contains plenty of high-quality protein, it also scores with a lot of iron. The trace element is needed, among other things, for oxygen transport and blood formation.
Try to choose free-range beef, preferably organic. The grass-fed meat contains more omega-3 fatty acids, which can reduce inflammation.
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 100.3 μg | (167 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 10 ozs beef rump steaks
- 5 Tbsps soy sauce
- 1 Tbsp Lime juice
- 3 ½ ozs Red cabbage
- 1 onion
- 1 garlic clove
- ½ oz ginger roots
- 2 carrots
- ¼ oz soybean sprout (1 handful)
- 2 scallions
- 2 Tbsps Peanut oil
- 1 Basil
- 3 ½ ozs Kohlrabi
- 12 ozs Udon Noodle
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse beef, pat dry and cut into strips. Mix soy sauce with lime juice and marinate the meat in it for 15 minutes.
In the meantime, clean and wash red cabbage and slice into fine strips. Peel onion, garlic and ginger and chop everything finely.
Clean, peel and cut carrots into short sticks. Rinse sprouts and cook in boiling salted water for 1 minute, drain, rinse and drain. Clean spring onions, wash, and cut diagonally into 1/2-inch wide rings.
In a large frying pan or wok, heat 1 tablespoon oil. Sauté onion, carrots and red cabbage for 4 minutes over medium heat. Add garlic and ginger and sauté for 2 minutes. Then mix in the bean sprouts and spring onions and fry for 2 minutes.
Remove the vegetables from the pan while they are still crisp and set aside. Wash basil, shake dry and pluck leaves. Peel kohlrabi and cut into sticks.
Cook pasta according to package directions in plenty of boiling salted water until al dente, drain in a colander and drain.
In the meantime, heat the remaining oil in the pan. Remove meat from marinade, drain briefly, reserving marinade. Fry meat in hot oil over high heat for 5 minutes until browned. Add vegetables and marinade liquid and mix everything well.
Season beef pan with salt and pepper. Serve pasta with the beef and vegetable mixture, sprinkle with basil and add kohlrabi sticks.
