Beef with Zucchini and Cabbage
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 167.5 μg | (279 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef fillet
- 1 Napa cabbage
- 1 Zucchini
- vegetable oil (for frying)
- 2 shallots
- 1 garlic clove
- 3 Tbsps balsamic vinegar
- 4 centiliters sherry
- salt
- freshly ground peppers
- mint or Coriander (to garnish)
Preparation steps
1.
Rinse the beef, pat dry and cut into thin strips.
2.
Rinse the cabbage, remove the stalk and slice into thin strips.
3.
Rinse, trim and slice the zucchini.
4.
Peel the shallots and cut into rings.
5.
Peel and finely chop the garlic.
6.
Transfer the cabbage to a plate.
7.
Fry the zucchini in a pan on both sides for about 2 minutes. Season with salt and pepper.
8.
Sauté the beef in another pan for about 1 minute on each side. Remove from the pan and place on top of the cabbage. Arrange the zucchini slices around it.
Sauté the shallots in the pan drippings and place on top of the meat. Deglaze the pan with sherry and balsamic vinegar. Season with salt and pepper and drizzle over the vegetables.
Serve garnished with mint and coriander leaves.
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