Beef and Vegetable Stir-Fry
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams Beef (for pan-frying)
- salt
- 150 grams Chinese Egg noodle
- 2 scallions
- 1 red onion
- 2 red chili peppers
- 50 grams soybean sprout
- vegetable oil
- 1 Tbsp Fish sauce
- 1 ½ Tbsps sugar
- 1 Tbsp Lime juice
- light soy sauce
- finely chopped Coriander
Preparation steps
1.
Cook the noodles in salted water according to package information. Drain, rinse and drain again.
2.
Rinse and trim the scallion and cut into rings.
3.
Rinse the chile peppers, remove the seeds and cut into rings.
4.
Rinse and drain the sprouts.
5.
Peel the onion, cut in half and then cut into strips.
6.
Slice the beef and fry in some oil in a wok for about 3 minutes over high heat, while stirring. Remove and keep warm.
7.
Heat some more oil in the wok, add the vegetables (except the sprouts) and sauté over high heat for 2 - 3 minutes. Add the fish sauce, the sugar, the lime juice and the soy sauce and stir well. Next, add the noodles, meat and sprouts and heat briefly while stirring.
8.
Transfer to plates and serve garnished with coriander leaves.
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