Coconut Beef with Bamboo Shoots
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Sirloin steak
- 200 milliliters Coconut milk
- 250 grams Bamboo shoots
- ½ sprig Lemongrass
- 1 red chili pepper
- 1 Tbsp red Curry paste
- ½ Lime (juice and zest)
- 1 Tbsp Fish sauce
Preparation steps
1.
Rinse the beef, pat dry and cut into narrow strips. Heat the coconut milk and simmer the beef for about 12-15 minutes. Allow to cool. Meanwhile, drain the bamboo shoots, cut into thin strips and place in a salad bowl.
2.
Trim the lemongrass, removing the woody ends and outer leaves and chop finely. Rinse the chile, remove the seeds and chop finely. Add the cooled beef with coconut milk, lemongrass, and chile to the bamboo shoots and fold together. Mix together the curry paste, lime juice, zest, and the fish sauce to make a dressing. Pour over the salad and toss to coat. Place portions of the salad on plates and garnish as desired.
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