Chinese-Style Beef and Noodle Stir-Fry

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Chinese-Style Beef and Noodle Stir-Fry
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 cal.(20 %)
Protein35 g(36 %)
Fat15 g(13 %)
Carbohydrates38 g(25 %)
Sugar added3 g(12 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.5 μg(8 %)
Vitamin E2.7 mg(23 %)
Vitamin K37.7 μg(63 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.1 mg(126 %)
Vitamin B₆0.7 mg(50 %)
Folate96 μg(32 %)
Pantothenic acid2.9 mg(48 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C22 mg(23 %)
Potassium1,089 mg(27 %)
Calcium90 mg(9 %)
Magnesium80 mg(27 %)
Iron5.2 mg(35 %)
Iodine15 μg(8 %)
Zinc5.2 mg(65 %)
Saturated fatty acids3.9 g
Uric acid186 mg
Cholesterol250 mg
Complete sugar9 g

Ingredients

for
4
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)
How healthy are the main ingredients?
gingersoy saucegarlic cloveeggsalt

Preparation steps

1.

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. 

2.

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.

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