Steak and Veggie Wok-fry

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

Nutritional values

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
Author of this recipe:
How healthy are the main ingredients?
BeefgarlicCabbage

Ingredients

for
4
Ingredients
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)

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.