Stir-fried Beef with Vegetables and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Beef fillet
- salt
- peppers (freshly ground)
- 250 grams small as possible Oyster mushrooms
- 1 Leek
- 2 carrots
- 1 onion
- 1 garlic clove
- 1 fresh, red chili pepper
- 4 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 125 milliliters Coconut milk (canned, unsweetened)
- 1 Tbsp Fish sauce
- 100 grams Mung bean sprouts
- 1 Tbsp minced cilantro
Preparation steps
Cut the meat into about 1/2 cm (approximately 1/4-inch) wide strips and season with salt and pepper.
Cut the oyster mushrooms into thin strips. Rinse and clean leek. Peel carrots and cut both leek and carrots into thin slices. Peel the onion and garlic. Trim chile pepper, remove seeds and finely chop onion, garlic and chile pepper.
Heat 2 tablespoons oil in a wok and fry the meat strips over high heat. Then remove and keep warm. Pour the remaining oil in the wok and fry the mushrooms over high heat while stirring. Remove from wok and add to the meat.
Stir-fry prepared vegetables over medium heat until al dente, 3-4 minutes. Pour in soy sauce, coconut milk and fish sauce, bring to a boil and add the meat, mushrooms and mung bean sprouts. Mix well, heat briefly and serve sprinkled with cilantro leaves.
