Green Bean and Beef Stir-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 kcal | (31 %) | ||
| Protein | 50.93 g | (52 %) | ||
| Fat | 26.9 g | (23 %) | ||
| Carbohydrates | 60.71 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.96 g | (80 %) |
more nutritional values
| Vitamin A | 842.43 mg | (105,304 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 19.41 mg | (162 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 552.46 μg | (184 %) | ||
| Pantothenic acid | 2.08 mg | (35 %) | ||
| Biotin | 0.75 μg | (2 %) | ||
| Vitamin B₁₂ | 3.73 μg | (124 %) | ||
| Vitamin C | 394.22 mg | (415 %) | ||
| Potassium | 2,827.38 mg | (71 %) | ||
| Calcium | 488.92 mg | (49 %) | ||
| Magnesium | 182.06 mg | (61 %) | ||
| Iron | 9.63 mg | (64 %) | ||
| Zinc | 10.39 mg | (130 %) | ||
| Saturated fatty acids | 6.32 g | |||
| Cholesterol | 111.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups
Green beans (trimmed)
- 4 tablespoons
- 3 cloves
garlic (sliced)
- 2
carrots (julienned)
- 3.333 cups
Beef fillet (sliced)
- 2 tablespoons
- 2 tablespoons
light soy sauce
- 4
-
freshly ground peppers
Preparation steps
1.
Blanch the beans in boiling, salted water for 4 minutes. Drain well and refresh in iced water.
2.
Heat 2 tbsp oil in a large wok, add half of the garlic, the carrots and the beans and stir-fry for 2 minutes. Take the vegetables out of the wok.
3.
Add the rest of the oil and the rest of the garlic and the beef, stir-frying over a high heat for 2 minutes. Deglaze with oyster sauce and soy sauce. Remove from the heat.
4.
Return the carrots and beans to the wok, stir in the Chinese cabbage and heat through. Season to taste with salt.
5.
Serve in small bowls sprinkled with coarsely ground pepper. Serve with rice.
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