Steak and Nut Skillet
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 kcal | (28 %) | ||
| Protein | 38.27 g | (39 %) | ||
| Fat | 39.94 g | (34 %) | ||
| Carbohydrates | 25.27 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.01 g | (23 %) |
more nutritional values
| Vitamin A | 59.3 mg | (7,413 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 3.73 mg | (31 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 19.32 mg | (161 %) | ||
| Vitamin B₆ | 1.31 mg | (94 %) | ||
| Folate | 113.22 μg | (38 %) | ||
| Pantothenic acid | 1.93 mg | (32 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 1.51 μg | (50 %) | ||
| Vitamin C | 126.43 mg | (133 %) | ||
| Potassium | 1,187.61 mg | (30 %) | ||
| Calcium | 112.35 mg | (11 %) | ||
| Magnesium | 135.14 mg | (45 %) | ||
| Iron | 4.01 mg | (27 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 12.98 g | |||
| Cholesterol | 84.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups Beef (e. g. thick flank, cut in strips)
- 2 tablespoons Fish sauce
- 2 red peppers (chopped)
- 1 red chile pepper (finely chopped)
- 1 stalk Celery (sliced)
- 2 onions (halved, sliced)
- 2 cloves garlic (finely chopped)
- 1 ⅔ cups Broccoli (chopped into florets)
- 1.333 cups shiitake mushrooms (chopped)
- 3 tablespoons Peanut oil
- 1 teaspoon fresh ginger (grated)
- ¾ cup Peanuts
- 2 tablespoons green Curry paste
- ⅜ cup Coconut milk
Preparation steps
1.
Mix the meat with the fish sauce. Cover and leave in the fridge to marinate for approx. 10 minutes.
2.
Heat a little oil in a pan or wok and sear the meat. Remove from the pan and add the remaining oil.
3.
Reduce the heat and fry the onion, garlic, chilli, ginger and peanuts gently for 1-2 minutes.
4.
Gradually add the remaining vegetables and the shiitake. Stir fry for 4-5 minutes. Mix in the curry paste
5.
thoroughly and add a little water and the coconut milk.
6.
Return the meat to the pan and continue to fry gently for about 5-10 minutes until done.
7.
Season with fish sauce and ground black pepper and serve.
