Malay-style Spicy Beef
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 5 min.
Ready in
Calories:
933
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 933 cal. | (44 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 11.8 μg | (393 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,837 mg | (46 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups diced, stewing Steak
- 2 ½ cups Coconut (grated)
- 3 Tbsps soy sauce
- 4 Tbsps Nut oil
- 2 Red onions (roughly diced)
- 2 Tbsps Massaman Curry paste
- ⅞ cup Coconut milk
- 2 cups Beef stock
- 2 ⅔ cups Sweet potato (sliced)
- 1 chili pepper (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 stick cinnamon
- 2 Kaffir lime leaves
- cayenne pepper
- Lime juice
Preparation steps
1.
Put the meat in a bowl. Add the coconut and 2 tbsp soy sauce and stir to coat. Cover and leave in the refrigerator to marinate for around 2 hours.
2.
Heat 2 tbsp oil in a large pan and fry the onions until translucent, then remove from the pan. Add the remaining oil to the pan and fry the meat until browned on all sides. Stir in the curry paste and fry briefly, then deglaze with the coconut milk and stock.
3.
Return the onions to the pan and add the potatoes, chilli, garlic, cinnamon and lime leaves. Braise over a low heat for around 1.5 hours, stirring occasionally, until the meat is tender. Add extra stock if needed.
4.
Remove the cinnamon and lime leaves from the curry and season to taste with soy sauce, cayenne pepper and a dash of lime juice. Serve the curry in bowls, with a side of rice if desired.
