Chinese-Style Beef and Noodle Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams Beef fillet
- 200 grams Veal fillet
- 1 Braised Cucumber
- 150 grams Chinese Egg noodle
- 50 grams dried Wood Ear Mushrooms
- 40 grams ginger
- 2 garlic cloves
- 4 Tbsps soy sauce
- 50 milliliters Beef stock
- 1 tsp cornstarch
- 1 tsp Wok spice
- 1 generous pinch Chinese 5 spice powder
- 3 eggs
- salt
- 2 Tbsps Wok oil
- Chinese Chili sauce (to taste)
Preparation steps
In a bowl, soak the mushrooms in hot water for 1-2 hours. Cook noodles according to package instructions in boiling salted water. Drain and rinse with cold water. Slice the beef and veal into strips. Rinse cucumber, cut in half lengthwise and slice into 5 mm (approximately 1/8 inch) diagonal slices. Peel and finely grate the ginger. Peel and finely chop the garlic. Stir the cornstarch with the beef stock in a bowl. Crack the eggs into a bowl, season with salt to taste and whik. Heat 1 tablespoon of the oil in a skillet. Add the eggs and cook, while stirring, until set. Use a spatula to break into small pieces. Remove and set aside.
Add 1 tablespoon of the oil to the wok. Add the cucumber and cook until tender-crisp. Remove and keep warm. Add the remaining oil to the wok. Add the ginger and garlic and cook until fragrant. Stir in the beef and veal, and cook for 2-3 minutes. Drain the mushrooms and cook for 2 minutes. Whisk the soy sauce, wok spice and five-spice powder into the broth mixture. Stir into the wok and allow to simmer until thickened, about 2 minutes. Toss in the noodles, cucumber and egg, and mix until thoroughly combined. Season with chile sauce.
