Vegetable and Beef Teriyaki Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 247.8 μg | (413 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,386 mg | (35 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Beef fillet (ready to cook)
- 200 grams Broccoli
- 150 grams Snow peas
- 150 grams carrots
- 1 onion
- 1 garlic clove
- 2 Tbsps sesame oil
- 60 milliliters Beef stock
- 60 milliliters Teriyaki sauce
- 60 milliliters Hoisin sauce
- 250 grams Egg noodle
- salt
- 150 grams fresh, young Spinach
Preparation steps
Rinse beef, pat dry, trim and cut into thin strips. Rinse broccoli florets, trim as needed, and blanch for 2 minutes in a pot of boiling salted water. Rinse snow peas, trim and blanch in a pot of boiling salted water for 2 minutes. Drain vegetables, rinse with cold water and drain again. Cut snow pea pods in half diagonally. Peel carrot and cut into fine julienne slices. Peel onion and garlic and cut both into fine strips.
Heat oil in a wok, brown meat on all sides and remove from the wok. Add onion, garlic and prepared vegetables to the wok and fry with occasional stirring. Add beef back into the wok, add beef stock, teriyaki sauce and hoisin sauce and simmer for 5 minutes over medium heat. Cook pasta in a pot of boiling salted water until al dente. Rinse spinach, trim, spin-dry and add cooked pasta to the wok. Mix well and season to taste. Serve in deep plates.
