Beef with Nectarines
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef fillet
- 1 bunch scallions
- 3 Nectarine
- 2 Tbsps clarified butter
- 1 Tbsp butter
- salt
- freshly ground peppers
- Also
- ½ lemon (juice)
- ½ Orange (juice)
- 3 Tbsps soy sauce
- 1 Tbsp sugar
- 200 milliliters Whipped cream
- 1 Tbsp Chili sauce
- 2 tsps cornstarch
- 2 scallions
Preparation steps
1.
Cut beef fillet into strips.
2.
Rinse, halve and remove pits from nectarines. Cut nectarines into wedges.
3.
Rinse, trim and slice the white and light green parts of scallions into rings.
4.
In a pan, fry beef on all sides in clarified butter, about 2 minutes. Season with salt and pepper, remove from the pan and set aside.
5.
Add butter to pan and fry nectarine wedges and scallions. Remove and keep warm.
6.
Add lemon juice, orange juice, soy sauce, sugar, cream and chili sauce to the pan. Bring to a boil.
7.
Mix cornstarch with a little water until smooth. Stir into sauce and cook briefly until thickened. Return beef to pan and cook until heated through. Season to taste.
8.
Divide beef and sauce with nectarines and scallions among plates. Serve sprinkled with chives.
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