Low-Carb and Protein-Rich

Beef with Vegetables in the Wok

Average: 4.9 (7 votes)
(7 votes)
Beef with Vegetables in the Wok
share Share
bookmark_border Copy URL
Health Score:
86 / 100
45 min.

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?

1 serving contains
(Percentage of daily recommendation)
Calorie336 cal.(16 %)
Protein27 g(28 %)
Fat20 g(17 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.6 mg(75 %)
Vitamin D1 μg(5 %)
Vitamin E7 mg(58 %)
Vitamin K119.5 μg(199 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.2 mg(110 %)
Vitamin B₆0.9 mg(64 %)
Folate107 μg(36 %)
Pantothenic acid3 mg(50 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C117 mg(123 %)
Potassium976 mg(24 %)
Calcium70 mg(7 %)
Magnesium56 mg(19 %)
Iron4 mg(27 %)
Iodine22 μg(11 %)
Zinc5.3 mg(66 %)
Saturated fatty acids3.6 g
Uric acid214 mg
Cholesterol51 mg
Complete sugar6 g


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
toasted sesame oil
Chili powder
How healthy are the main ingredients?
BroccolicarrotLeekgingeroniongarlic clove

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.