Smarter Beef Sauté
Smarter Beef Sauté - A healthy, fresh dish featuring green asparagus
Healthy, because
Even smarter
Nutritional values
Beef provides a lot of iron for blood formation, while the B-vitamins niacin and zinc both ensure an undisturbed protein and carbohydrate metabolism.
Potatoes go well as a side dish to this recipe, complementing the amino acid profile of the dish, and allowing the body to better absorb the beef protein. If you prefer to stay low carb, serve our spicy apple-celery puree with this dish.
(Percentage of daily recommendation)
| Calorie | 500 kcal | (24 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 12 ozs green Asparagus
- 1 large Red onion
- 10 ozs lean Beef (such as rump roast)
- 1 oz Shelled pistachio
- 2 sprigs Tarragon
- 1 Tbsp vegetable oil
- salt
- peppers
- ½ cup dry white wine
- ½ cup Chicken broth
- ¾ cup Soy creamer
Kitchen utensils
Preparation steps
Trim woody ends of asparagus, then peel bottom thirds if desired. Cut into 3 cm (approximately 1-inch) pieces.
Peel onion and cut into wedges.
Cut the meat into thin strips.
Coarsely chop pistachios. Risne tarragon, shake dry, pluck leaves and chop coarsely.
Heat the oil in a pan over high heat. Season the meat with salt and pepper and cook, stirring, until browned all over. Remove from pan.
Add asparagus and onion to pan. Cook, stirring, until crisp-tender, about 2 minutes. Add pistachios and cook 1 more minute. Season with salt and pepper.
Pour in white wine and cook, stirring, until completely evaporated.
Add chicken broth and soy creamer and bring to a boil.
Cook over medium heat until sauce is slighlty thickened, 3-4 minutes. Season again with salt and pepper.
Return beef to pan and stir until warmed through. Sprinkle with tarragon and serve immediately, with apple and celeriac puree, if desired.
