Stir-Fried Beef with Nectarines
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,584 mg | (40 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 4 filets mignon
- 6 ripe Nectarine
- vegetable oil
- 1 bunch scallions
- 2 carrots
- 1 pc ginger (3 cm)
- 1 garlic clove
- ½ bunch Chives
- salt
- freshly ground peppers
- olive oil
- ½ Tbsp Ghee (substitute melted butter)
Preparation steps
Rinse, and thinly slice the scallions. Peel the carrot and cut into small cubes. Blanch 2 nectarines in a pot of boiling water for 10 seconds. Peel, halve, remove the pits and cut into small cubes. Peel and finely grate the ginger. Peel garlic and press through a garlic press. Rinse chives and slice.
Rinse the remaining nectarines, halve, remove the pits and cut into wedges.
Heat 2 tablespoons oil in a pan and sauté the carrots over medium heat. Add the nectarines and saute briefly. Add the scallions and cook until tender, about 1 minute.
Add the ginger and garlic to the pan and cook for a moment, season with salt and pepper and set aside.
Heat the ghee in a pan and briefly sauté the nectarine slices.
Cut the steaks diagonally into strips. Heat a heavy dry skillet over medium, add the beef and saute until browned on both sides. Cook until the beef is slightly pink inside.
Season the finished meat with salt and pepper and sprinkle with 1-2 tablespoons of oil.
Arrange the beef, vegetables and nectarine on a plate, sprinkle with chives and serve.
