Chili Beef Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 117 μg | (195 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 41.8 μg | (93 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 64 g |
Ingredients
- Ingredients
- ½ Pineapple
- 500 grams Beef (such as the hip)
- 3 Tbsps soy sauce (light)
- 2 Tbsps sesame oil
- 200 grams Glass noodles
- 2 Red Bell pepper
- 6 scallions
- 80 grams Sprout
- 1 Tbsp Rice wine
- Chili sauce (sweet and spicy)
- 2 Tbsps Sesame seeds
- mint (for garnish)
Preparation steps
Peel and core the pineapple and cut into small pieces. Rinse the meat, pat dry and cut into strips. Mix with the pineapple, 2-3 tablespoons of soy sauce and 1 tablespoon of oil. Cover and refrigerate. Let marinade for about 1 hour.
Cook the pasta according to instructions on the package. Drain well and cut into smaller pieces.
Rinse the peppers, cut in half, clean out the seeds and cut into fine strips. Rinse the scallions and cut diagonally into rings. Rinse the sprouts and drain.
Sauté the meat with the remaining pineapple in hot oil in a wok. Add the peppers, scallions and sprouts. Add the rice wine. Cook while stirring for 2-3 minutes. Add the noodles and sesame seeds. Season with soy and chili sauce. Serve garnished with mint in small bowls.
