Stir-Fried Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 41.23 g | (42 %) | ||
| Fat | 16.41 g | (14 %) | ||
| Carbohydrates | 61.62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.67 g | (26 %) |
| Vitamin A | 249.43 mg | (31,179 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.52 mg | (13 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 19.71 mg | (164 %) | ||
| Vitamin B₆ | 1.16 mg | (83 %) | ||
| Folate | 96.65 μg | (32 %) | ||
| Pantothenic acid | 2.44 mg | (41 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 3.36 μg | (112 %) | ||
| Vitamin C | 95.19 mg | (100 %) | ||
| Potassium | 1,113.5 mg | (28 %) | ||
| Calcium | 53.34 mg | (5 %) | ||
| Magnesium | 126.75 mg | (42 %) | ||
| Iron | 5.26 mg | (35 %) | ||
| Zinc | 9.32 mg | (117 %) | ||
| Saturated fatty acids | 3.66 g | |||
| Cholesterol | 88.12 mg |
Ingredients
- Ingredients
- 400 grams Sirloin steak
- 4 Tbsps dark soy sauce
- 1 centimeter fresh ginger (finely grated)
- 1 Tbsp Hoisin sauce
- Additional ingredients
- 1 jar Baby corn cob
- 200 grams shiitake mushrooms
- 100 grams Snow peas
- 1 ½ red paprika
- 1 red chili pepper
- 200 grams Broccoli
- 1 garlic clove
- 3 Tbsps Vegetable broth
- 2 Tbsps Peanut oil
- salt
- peppers
- Oyster sauce (to taste)
- 400 grams hot cooked Rice
Preparation steps
Cut the meat into strips and marinate in soy sauce and ginger. Meanwhile, blanch the broccoli in boiling salted water 4 minutes and rinse with cold water. Trim the mushrooms and cut into slices. Rinse the peppers, trim, cut in half, remove the seeds, remove the white membranes and cut into small strips. Peel the garlic and finely chop. Drain the corn and halve lengthwise.
Rinse the chile, cut in half lengthwise, remove the seeds, remove the white membranes and cut into fine strips. Rinse the sugar snap peas and drain. Remove the meat from the marinade and saute in 1 tablespoon oil, remove from the wok and place in an oven preheated to 80°C (approximately 175°F).
Pour the remaining oil into the wok and add the vegetables, sauté while stirring, add a little vegetable broth and saute for 3-4 more minutes. Return the meat to the pan with the marinade, heat everything while stirring and season with oyster sauce, salt and pepper. Spoon with the rice into bowls and serve immediately.
