Beef with Vegetables in the Wok
Healthy, because
Even smarter
Nutritional values
Are you looking for a colourful wok dish? Then you have come to the right place! Optimally usable protein from beef fillet is important for muscle building and maintenance, as is the blood-forming iron. Broccoli contains immune-strengthening vitamin C, which perfectly guards against impending colds. Meanwhile, B vitamins from the mushrooms ensure strong nerves and a good memory.
This delicious wok dish can also be enjoyed vegan in no time at all: All you have to do is replace the fillet of beef with a vegan variant such as tofu. This should at best be marinated a few minutes beforehand as desired; how about a marinade of soy sauce, mustard and fresh chilli?
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 119.5 μg | (199 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Beef fillet
- 1 onion
- 2 garlic cloves
- 100 grams carrots
- 1 red Bell pepper
- 200 grams Broccoli
- 100 grams Leeks
- 200 grams button Mushroom
- 50 grams Mung bean sprouts
- 50 milliliters medium sherry
- 1 tsp freshly grated ginger
- 1 tsp cornstarch
- 3 Tbsps vegetable oil
- salt
- toasted sesame oil
- Chili powder
Preparation steps
Freeze the beef 30 minutes, remove and cut into thin strips. Peel onion and garlic and chop finely. Rinse or peel the vegetables and pat dry. Cut carrots the into sticks and the peppers into strips. Cut the broccoli into small florets. Halve leeks lengthwise and cut into thin strips. Rinse, dry and slice the mushrooms. Rinse the sprouts and drain.
Mix together the sherry, 2 tablespoons soy sauce, ginger, cornstarch and 2 tablespoons water until smooth.
In 2 batches, saute the beef in a wok in 1 tablespoon oil per batch, and cook until browned. Deglaze with 1 tablespoon soy sauce, saute briefly, remove and rinse the wok.
Heat the remaining oil in the wok. Add the onion, garlic, carrots and peppers, season with salt and stir-fry 2 minutes. Add the broccoli and leek and stir-fry 2 minutes. Add the mushrooms and sprouts and cook everything briefly. Pour in 100 ml (approximately 1/2 cup) of water. Cover and cook 4 minutes. Add the sauce mixture and stir the meat into the vegetables in the wok. Cook everything until the sauce thickens. Remove from heat, season with sesame oil, salt and chilli powder and serve.
