Sliced Beef with Bell Peppers and Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the meat
- 600 grams Beef (rump steak, hip or filet)
- 2 Tbsps soy sauce
- 1 egg
- 1 centiliter sherry
- 1 tsp cornstarch
- Also
- 300 grams fresh shiitake mushrooms
- 200 grams Green beans
- 1 bunch scallions
- 3 red Bell pepper
- 3 Tbsps clarified butter
- 250 milliliters Beef broth
- 100 milliliters dry Red wine
- salt
- peppers
Preparation steps
For the meat, rinse the beef under cold water, pat dry, remove tough tendons and cut into narrow strips. Mix the soy sauce, egg, sherry and cornstarch together and marinate the meat in it. Place in the refrigerator for at least 30 minutes covered. Preheat the oven to 80°C (approximately 175°F). Rinse the mushrooms and also cut into strips. Rinse, trim and possibly halve the green beans diagonally.
Rinse the scallions, shake dry, trim and cut into thin rings. Rinse the bell peppers, cut in half, remove seeds and ribs and cut the flesh into thin strips. Heat the butter in a large frying pan, drain the meat well and fry in portions briefly. Remove the meat from the pan, wrap in aluminum foil and place in the preheated oven.
Place the vegetables in the frying pan with the butter, add the broth and the wine and simmer over medium heat for 5-7 minutes. Season with salt and pepper. Remove the meat from the oven, mix the resulting gravy into the vegetables, pour into bowls and serve hot. Serve with a baked potato or fresh baguette.
