Stir-Fry Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 41.72 g | (43 %) | ||
| Fat | 32.39 g | (28 %) | ||
| Carbohydrates | 24.79 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 964.78 mg | (120,598 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3.82 mg | (32 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 15.56 mg | (130 %) | ||
| Vitamin B₆ | 0.99 mg | (71 %) | ||
| Folate | 49.01 μg | (16 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 56.78 mg | (60 %) | ||
| Potassium | 951.43 mg | (24 %) | ||
| Calcium | 76.86 mg | (8 %) | ||
| Magnesium | 59.97 mg | (20 %) | ||
| Iron | 5.47 mg | (36 %) | ||
| Iodine | 0.46 μg | (0 %) | ||
| Zinc | 9.11 mg | (114 %) | ||
| Saturated fatty acids | 7.27 g | |||
| Cholesterol | 111.91 mg |
Ingredients
- For the beef
- 2 Tbsps cornstarch
- freshly ground peppers
- sugar
- 3 Tbsps soy sauce
- 1 Red chili pepper
- 500 grams Beef fillet
- 6 Tbsps vegetable oil
- 2 garlic cloves
- For the vegetables
- 1 bunch scallions
- 250 grams Sweet potato
- 150 grams Snow peas
- 100 grams Bamboo shoots (canned)
- 2 Tbsps Rice wine
- 1 tsp black peppers (freshly ground)
- 125 milliliters Chicken broth
Preparation steps
For the beef: rinse chile pepper, halve and remove seeds and ribs, chop finely. Shred beef coarsely.
Combine cornstarch with pepper, 1/2 teaspoon of sugar, 50 ml (approximately 1/5 cup) of water and soy sauce, whisk until smooth. Peel garlic, finely chop and add to the mixture.
Add 4 tablespoons of oil, chile pepper and meat to the marinade and mix everything thoroughly.
For the vegetables: rinse scallions and cut into rings.
Rinse sweet potatoes and cut into thin slices.
Rinse and peel snow peas.
Drain bamboo shoots.
Remove beef from the marinade, drain and heat 2 tablespoons of oil in a wok (or large pan), cook meat, stirring and remove from wok.
Add vegetables and stir-fry for a few minutes. Add meat and marinade and cook briefly. Add rice wine, pepper and chicken broth, bring to a boil and simmer for about 1 minute.
Serve with basmati rice, if wanted.
