Beef Strips with Green Vegetables and Saffron Potatoes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 32.66 g | (33 %) | ||
| Fat | 13.19 g | (11 %) | ||
| Carbohydrates | 35.05 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.25 g | (28 %) |
more nutritional values
| Vitamin A | 1,723.18 mg | (215,398 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.89 mg | (107 %) | ||
| Vitamin B₆ | 0.99 mg | (71 %) | ||
| Folate | 377.87 μg | (126 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 0.32 μg | (1 %) | ||
| Vitamin B₁₂ | 2.23 μg | (74 %) | ||
| Vitamin C | 78.65 mg | (83 %) | ||
| Potassium | 1,862.19 mg | (47 %) | ||
| Calcium | 211.81 mg | (21 %) | ||
| Magnesium | 179.55 mg | (60 %) | ||
| Iron | 8.42 mg | (56 %) | ||
| Iodine | 4.15 μg | (2 %) | ||
| Zinc | 6.57 mg | (82 %) | ||
| Saturated fatty acids | 6.24 g | |||
| Cholesterol | 82.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams small potatoes (waxy)
- 1 sm can Saffron
- 2 Tbsps butter
- 300 grams Beef fillet
- 150 grams Peas (frozen)
- 2 Spinach
- ½ lemon (squeeze of juice)
- salt
- freshly ground peppers
- 2 garlic cloves
- 50 milliliters Vegetable broth
- butter (for the pan)
Preparation steps
1.
Rinse the potatoes and cook with the peel on in salt water, then drain, rinse, peel and chop as needed.
2.
Trim spinach, rinse and drain.
3.
Thaw peas.
4.
Blanch peas in boiling salted water for 1 minute, then rinse and drain. Repeat with spinach for 2 minutes.
5.
Peel garlic and chop finely.
6.
Cut beef into bite-sized slices.
7.
Heat 1 tablespoon butter in a pan and sprinkle in saffron. Add potatoes to pan and let cook lightly, then season with salt and pepper.
8.
Heat 1 tablespoon butter in another pan and cook the meat while stirring 1 - 2 minutes. Add garlic, allow to cook for a few minutes, then add peas and spinach, allow to heat through and season with lemon juice, salt and pepper.
9.
Serve saffron potatoes on plate with beef and vegetables.
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