Korean Beef and Rice Bowl
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
657
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious bowl is satisfying and packed with protein thanks to the beef.
Use brown or wild rice instead of white rice for more fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 46.3 μg | (103 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Basmati rice
- 1 clove garlic cloves (finely chopped)
- 2 cups Beef (e. g. rump, sliced into strips)
- 2 Tbsps Fish sauce
- 5 Tbsps Nut oil
- 2 ½ cups shiitake mushrooms (sliced)
- 1 Tbsp soy sauce
- 4 eggs
- 2 carrots (sliced into batons)
- 1 Zucchini (sliced into batons)
- 8 small scallions
Preparation steps
1.
Cook the rice in twice the volume of salted water for around 20 minutes until done.
2.
Mix together the garlic, meat and fish sauce and stir fry in the wok in 2 tbsp hot oil for around 1 minute. Remove the meat from the wok.
3.
Add the mushrooms to the wok and fry in 1 tbsp oil for 1-2 minutes until golden. Season with soy sauce and remove from the wok.
4.
Fry the eggs in the remaining oil in a frying pan.
5.
Divide the rice between bowls and top with meat, vegetables, fried egg and mushrooms. Serve.
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