Beef, Vegetables and Rice with Eggs
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
1457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,457 cal. | (69 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 179 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 90.5 μg | (151 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 36.1 μg | (80 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,534 mg | (38 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Beef (from the hip)
- 1 garlic clove
- 125 grams Green beans (cleaned, cut off ends)
- 1 can Corn
- 1 carrot (peeled, cut into thin sticks)
- 70 grams Celery (peeled, cut into thin sticks)
- 2 eggs
- 2 Tbsps parsley (finely chopped)
- 6 Tbsps sesame oil
- 400 grams Basmati rice (cooked)
- 3 Tbsps soy sauce
- salt
- freshly ground peppers
- 1 tsp Mustard
Preparation steps
1.
Trim the beef and cut into fine strips.
2.
Mix 2 tablespoons of sesame oil, mustard and pressed garlic. Add the meat and leave to marinate in the refrigerator overnight.
3.
Beat the eggs and mix in the parsley and salt. Fry in 1 tablespoon of oil to an omelette. Remove, roll up and cut into fine strips. Keep warm.
4.
Sear the marinated beef in 1 tablespoon of oil in a wok (or pan). Remove and keep warm.
5.
Fry the beans in the remaining oil over medium heat while stirring, about 4 minutes. Add the corn, carrots and celery and fry another 2 minutes.
6.
Stir in the rice and fry another 4 minutes. Season with salt, pepper and soy sauce.
7.
Stir in the beef and serve on warmed plates with the omelette pieces on top.
