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Steak and Veggie Wok-fry

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Steak and Veggie Wok-fry
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
382
calories
Calories
0
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Ingredients

for
4
servings
1.333 cups
2 cups
3.333 cups
Beef (e. g. rump; cut into bite-sized strips)
1 clove
garlic (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
2 tablespoons
1.333 cups
Squash (e. g. Hokkaido, diced)
2 ½ cups
red Cabbage (cut into strips)
3 tablespoons
2 tablespoons
1.333 cups
baby Sweet corn (cut into two or three pieces)
1 cup
Bamboo shoot (batons, drained)
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Preparation steps

1.
Blanch the broccoli and sugar snap peas in salted water - the broccoli for 3-4 minutes, the peas for around 1 minute. Refresh in cold water and leave to drain.
2.
Quickly brown the beef with the garlic and ginger in a wok or frying pan in hot oil. Add the squash and cabbage and fry for 2-3 minutes.
3.
Add 2-3 tbsp fish sauce and the soy sauce, together with 2-3 tbsp water. Cook, stirring, for around 5 minutes, so the vegetables retain a slight bite.
4.
Add the remaining vegetables and heat through. Season to taste with fish sauce, salt and ground black pepper, and serve, with rice if desired.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein33.72 g(34 %)
Fat17.91 g(15 %)
Carbohydrates24.29 g(16 %)
Sugar added0 g(0 %)
Roughage6.03 g(20 %)
Vitamin A130.96 mg(16,370 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.28 mg(25 %)
Niacin13.33 mg(111 %)
Vitamin B₆1.08 mg(77 %)
Folate128.17 μg(43 %)
Pantothenic acid1.39 mg(23 %)
Vitamin B₁₂1.54 μg(51 %)
Vitamin C98.97 mg(104 %)
Potassium1,124.41 mg(28 %)
Calcium128.22 mg(13 %)
Magnesium89.2 mg(30 %)
Iron4 mg(27 %)
Zinc5.42 mg(68 %)
Saturated fatty acids5.52 g
Cholesterol84.81 mg
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