Green Bean and Beef Stir-fry

Name: Green Bean and Beef Stir-fry
Total time: 35 min
Yield: 4
Cuisine: Asian, Vietnamese
Ingredients: 3 cups Green bean (trimmed); 4 tablespoons Oil; 3 cloves garlic (sliced); 2 carrots (julienned); 3.333 cups Beef fillet (sliced); 2 tablespoons Oyster sauce; 2 tablespoons light soy sauce; 4 chinese Cabbage (shredded); salt; freshly ground peppers

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 35 min.

Ready in

Calories:

651

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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How healthy are the main ingredients?

garlic carrot Cabbage salt

Ingredients

for

servings

Ingredients: 3 cups
Green bean (trimmed); 4 tablespoons
Oil; 3 cloves
garlic (sliced); 2
carrots (julienned); 3.333 cups
Beef fillet (sliced); 2 tablespoons
Oyster sauce; 2 tablespoons
light soy sauce; 4
chinese Cabbage (shredded); salt; freshly ground peppers

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Preparation steps

Blanch the beans in boiling, salted water for 4 minutes. Drain well and refresh in iced water.

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.

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.

Return the carrots and beans to the wok, stir in the Chinese cabbage and heat through. Season to taste with salt.

Serve in small bowls sprinkled with coarsely ground pepper. Serve with rice.