Hoisin Beef with Shiitake Mushrooms
Hoisin beef with shiitake mushrooms - Asian indulgence for calorie counters
Healthy, because
Even smarter
Nutritional values
Shiitake mushrooms provide an antiviral effect due to the secondary plant substances triterpenes and can prevent colds. Thanks to its pungent substances stimulates Ginger stimulates the circulation and digestion.
Not everyone tolerates shiitake mushrooms: In some people, they trigger the so-called shiitake dermatitis. Those who are affected simply replace the mushrooms with mushrooms, which also go wonderfully with the hoisin beef skillet. As a side dish, we recommend whole grain basmati rice.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 104.7 μg | (175 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 garlic cloves
- ½ oz ginger roots
- 1 small red chili pepper
- 1 tsp sesame oil
- 2 Tbsps Rice vinegar
- 6 Tbsps soy sauce
- 22 ozs lean Beef fillet
- 5 ozs small shiitake mushrooms
- 16 ozs baby bok choy
- 4 scallions
- ¼ oz pea shoots (1 handful)
- 1 Long red chili pepper
- 2 Tbsps Peanut oil
- 4 Tbsps Hoisin sauce
- salt
- peppers
Preparation steps
Peel and finely dice the garlic and ginger. Clean, wash and finely chop the small red chili pepper. Mix everything with sesame oil, 1 tablespoon rice vinegar and 3 tablespoons soy sauce.
Pat the beef fillet dry, cut into thin strips, mix with the marinade and leave covered in the refrigerator for at least 3 hours.
Meanwhile, clean mushrooms, and shorten stems. Wash bok choy, shake dry and cut in half or into leaves. Clean spring onions, wash, halve lengthwise and cut into pieces. Wash pea shoots and shake dry. Clean long red chili pepper, wash and cut lengthwise into fine strips.
Heat 1 tablespoon peanut oil in a wok or frying pan. Fry the meat in batches over high heat for about 5 minutes, then remove again.
Heat remaining oil in wok or frying pan. Stir-fry mushrooms, spring onions, and bok choy for 2-3 minutes over high heat. Then deglaze with 2 ounces of water and cook everything for about 5 minutes over medium heat. Stir in meat, hoisin sauce, remaining rice vinegar and remaining soy sauce and heat for 3 minutes. Mix in pea shoots and season everything with salt and pepper.
Sprinkle beef skillet with chili strips and serve.
