Pasta Beef Pan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 56.11 g | (57 %) | ||
| Fat | 31.83 g | (27 %) | ||
| Carbohydrates | 89.41 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.16 g | (21 %) |
| Vitamin A | 727.75 mg | (90,969 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 2.95 mg | (25 %) | ||
| Vitamin B₁ | 0.99 mg | (99 %) | ||
| Vitamin B₂ | 0.83 mg | (75 %) | ||
| Niacin | 22.57 mg | (188 %) | ||
| Vitamin B₆ | 0.97 mg | (69 %) | ||
| Folate | 285.54 μg | (95 %) | ||
| Pantothenic acid | 1.44 mg | (24 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 124.65 mg | (131 %) | ||
| Potassium | 930.35 mg | (23 %) | ||
| Calcium | 99.85 mg | (10 %) | ||
| Magnesium | 78.53 mg | (26 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Zinc | 9.38 mg | (117 %) | ||
| Saturated fatty acids | 7.35 g | |||
| Cholesterol | 111.25 mg |
Ingredients
- Ingredients
- 500 grams Broccoli
- 2 carrots
- salt
- 20 grams ginger
- 500 grams Beef fillet
- 400 grams Linguine
- 4 Tbsps Peanut oil
- peppers
- Chili powder
- 1 Lime (juiced)
- 40 grams Peanuts
- 1 Thai basil
- Lime wedge (for serving)
Preparation steps
Brush the broccoli and divide into florets. Peel the carrots, halve lengthwise and cut into thin slices. Blanch the broccoli and the carrots in boiling salted water for about 5 minutes until al dente. Drain and rinse with cold water.
Peel the ginger and dice finely. Rinse the beef fillet and cut into strips.
Cook the linguine pasta in boiling salted water until al dente.
Heat peanut oil in a wok and fry the ginger and beef strips for 2-3 minutes while stirring. Add the blanched broccoli, carrots and the drained pasta, and fry briefly. Stir in chile powder and lime juice, and season with salt and pepper.
Chop the peanuts coarsely and rinse the Thai basil.
Spread the pasta on a plate, and sprinkle the peanuts, some chile powder and Thai basil over it. Serve with lime wedges.
