Stir-Fried Beef and Shiitake Mushrooms
Shiitake mushrooms contain a lot of vitamin D, which help strengthen the bones. Other bioactive ingredients strengthen the immune system and help to reduce elevated cholesterol levels. It is no wonder that the aromatic mushrooms, especially in dried form, are considered a remedy in Asia.
Important: The wok must be really hot so that the ingredients are fried quickly and not steamed. If you do not have cashews, peanuts are a more aromatic alternative. If you want more fiber, pair this dish with brown rice.
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 ozs shiitake mushrooms
- 1 carrot
- 1 green chili pepper
- 1 oz Cashews
- 3 scallions
- 1 garlic clove
- 1 Lime
- 2 Tbsps Thai fish sauce
- 1 Tbsp soy sauce
- 9 ozs lean Beef (such as sirloin)
- salt
- peppers
- 2 Tbsps vegetable oil
- 3 sprigs Thai basil
Preparation steps
Clean shiitake mushrooms and cut off stems.
Peel carrots and cut into very fine strips (julienne).
Rinse chile pepper, wipe dry and slice into thin rings. (For less spice, remove seeds and ribs).
Coarsely chop cashews.
Rinse scallions, pat dry, and cut into 1-inch lengths. Peel garlic and chop finely.
Squeeze juice from lime. Mix together 2 tablespoons juice in a small bowl with fish sauce and soy sauce.
Pat beef dry, cut into thin strips and season with salt and pepper.
Heat oil in a wok (or a deep, heavy pan) over high heat. In 2 batches, stir-fry beef until browned, then remove from wok.
Add mushrooms, carrot and scallions to wok and stir-fry until crisp-tender, about 4 minutes.
Add chile, garlic and cashews and stir-fry until fragrant, about 1 minute.
Return beef to wok, pour in the lime-soy mixture and bring to a boil.
Rinse Thai basil, shake dry, pluck leaves and coarsely chop. Add to wok, toss to combine and serve immediately, over brown rice, if desired.