Asian Beef Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef (such as brisket)
- 1 Star anise
- 1 tsp Szechuan pepper
- ½ Cinnamon stick
- 1 tsp fennel seeds
- 4 scallions
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps soy sauce
- Lime juice
- salt
- 1 handful Sprout
- cilantro (for garnish)
Preparation steps
1.
Rinse the meat and pat dry. Boil a pot of water (about 2 liters or 2 quarts). Put in the star anise, Szechuan pepper, cinnamon, fennel and the meat. The meat must be covered with water. Boil at low heat only about 2 hours. Take soft cooked meat from the liquid, let cool, then cut into strips. Pour the soup through a sieve.
2.
Trim the scallions, rinse and cut diagonally into rings. Peel the ginger and garlic, finely chop.
3.
Boil about 1 liter (approximately 1 quart) of broth, add garlic, ginger and scallions. Infuse for 2-3 minutes. Season with soy sauce, lime juice and salt. Rinse the sprouts and drain. Put together with the meat in the soup, just to heat through, and distribute on saucers. Serve garnished with fresh cilantro.
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