Sliced Beef with Mixed Veggies
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
3800
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,800 cal. | (181 %) | ||
| Protein | 639 g | (652 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 3.9 mg | (355 %) | ||
| Niacin | 256.9 mg | (2,141 %) | ||
| Vitamin B₆ | 15.2 mg | (1,086 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 30.5 mg | (508 %) | ||
| Biotin | 150.7 μg | (335 %) | ||
| Vitamin B₁₂ | 60 μg | (2,000 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 10,671 mg | (267 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 691 mg | (230 %) | ||
| Iron | 70.4 mg | (469 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 133 mg | (1,663 %) | ||
| Saturated fatty acids | 53.8 g | |||
| Uric acid | 3,324 mg | |||
| Cholesterol | 1,530 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups waxy potatoes
- 2 red peppers (thinly sliced)
- 4 sliced Beef fillet (approx. 140 g each)
- olive oil
- 4 scallions (cut into diagonal rings)
- 1 Tbsp balsamic vinegar
- 2 Tbsps lemon juice
Preparation steps
1.
Cook the potatoes in boiling salted water for around 25 minutes until tender. Drain, leave to cool, and then peel and cut into wedges.
2.
Fry the potatoes in 3-4 tbsp hot oil for around 5 min until golden brown. Add the pepper, season with salt and ground black pepper and cook for another 5 min.
3.
Season the meat with salt and ground black pepper and fry in 1-2 tbsp hot oil on all sides. Remove from the heat and continue to turn occasionally.
4.
Add the spring onions to the vegetables and season to taste.
5.
Mix 2 tbsp oil with the balsamic vinegar and the lemon juice and season with salt and ground black pepper. Cut the meat into thin slices and arrange on plates with the sauce. Add the vegetables and serve immediately.
