Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,317 cal. | (158 %) | ||
| Protein | 101.77 g | (104 %) | ||
| Fat | 275.03 g | (237 %) | ||
| Carbohydrates | 112.33 g | (75 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 34.18 g | (114 %) |
| Vitamin A | 968.21 mg | (121,026 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 23.09 mg | (192 %) | ||
| Vitamin B₁ | 1.69 mg | (169 %) | ||
| Vitamin B₂ | 1.09 mg | (99 %) | ||
| Niacin | 18.46 mg | (154 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 187.47 μg | (62 %) | ||
| Pantothenic acid | 0.81 mg | (14 %) | ||
| Biotin | 9.11 μg | (20 %) | ||
| Vitamin B₁₂ | 3.33 μg | (111 %) | ||
| Vitamin C | 42.17 mg | (44 %) | ||
| Potassium | 2,184.74 mg | (55 %) | ||
| Calcium | 112.77 mg | (11 %) | ||
| Magnesium | 394.11 mg | (131 %) | ||
| Iron | 16.21 mg | (108 %) | ||
| Iodine | 0.6 μg | (0 %) | ||
| Zinc | 14.31 mg | (179 %) | ||
| Saturated fatty acids | 43.03 g | |||
| Cholesterol | 100.13 mg |
Ingredients
- Ingredients
- 450 grams Beef fillet (fat free)
- 4 Tbsps soy sauce
- 2 Tbsps Cornmeal
- 2 Tbsps honey
- 2 Tbsps Chile oil
- 1 Tbsp freshly grated ginger
- 2 Tbsps finely chopped garlic cloves
- ½ tsp Red pepper flakes
- 8 scallions (4 of them cut into 1 cm pieces, 4 of them cut into 2.5 cm pieces)
- 450 milliliters chicken stock
- 2 Tbsps dry sherry
- 1 Tbsp Rice vinegar
- 350 grams green Vegetables (green asparagus, snow peas, broccoli, chard leaves)
- 600 milliliters Peanut oil
- 100 grams Baby spinach (rinsed)
- 6 dried Tomatoes (cut into strips)
- 4 Cherry tomatoes (halved)
- 2 Tbsps fresh Basil
- 120 Tbsps chopped roasted Shelled pistachio (black olives)
Preparation steps
Cut the beef into thin strips. Mix half of the soy sauce with half of the flour, half of the sugar and chile oil. Add the beef strips and stir well so that all meat is covered by the marinade. Cover and put in the refrigerator for about 2 hours, preferably overnight. When possible, stir again.
Mix the ginger, garlic, chile flakes and scallions and set aside.
Rinse, trim and blanch the vegetables in boiling salted water - asparagus for 3 minutes, snow peas for 1 minute and broccoli 2 for minutes. Cut the chard leaves into 2.5 cm (approximately 1 inch) wide strips and blanch for about 2 minutes. Rinse in ice water and set aside.
Drain the meat slightly. Heat the entire amount of oil in a wok or deep frying pan to about 180°C (approximately 350°F). Cook the meat in portions for about 30-45 seconds. Lift out with a slotted spoon and drain on kitchen towels.
Reduce the oil to 2 tablespoons and pour in the wok (you can reuse). Add the ginger-garlic mixture into the hot oil and cook for 45 seconds over high heat and sauté while stirring.
Add the spinach. Then add the scallions and cook while stirring. Add the dried tomatoes and cherry tomatoes. Then pour in the chicken stock, bring to a boil briefly, then reduce the heat and let simmer. Add the cornmeal with 2 tablespoons of chicken stock and add to the simmering sauce. Cook for approximately 30 seconds. Leave until the sauce thickens nicely.
Then add the meat, the vegetables, and herbs into the sauce. Heat everything again and serve with rice or noodles.
