Beef and Vegetable Stir-Fry with Onion, Carrot and Red Pepper
Logged by @2zn2dg8ym9
Nutrition Facts
Per 380g serving
% Daily Value based on a 2000 kcal diet
Calories
472 kcal
24% DV
Total Fat
28.0g
43% DV
Monounsaturated Fat10.6g
Polyunsaturated Fat10.0g
Saturated Fat7.0g
Trans Fat0.4g
Total Carbohydrate
23.0g
8% DV
Fiber5.0g
Starch6.0g
Sugars12.0g
Protein
32.0g
64% DV
Animal Protein28.5g
Plant Protein3.5g
About
Estimated serving of meat and sliced vegetables in a light sauce, providing substantial protein, iron, and some fiber. The dark image makes ingredient identification uncertain; beef, soy sauce, and cooking oil are inferred, and actual portions and sodium may vary considerably.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 115.0mg | 21% | |
| Vitamin A | 480.0mcg | 53% | |
| Vitamin B1 | 0.2mg | 13% | |
| Vitamin B12 | 2.8mcg | 117% | |
| Vitamin B2 | 0.3mg | 22% | |
| Vitamin B3 | 6.8mg | 43% | |
| Vitamin B5 | 1.1mg | 22% | |
| Vitamin B6 | 0.7mg | 41% | |
| Vitamin B7 | 5.0mcg | 17% | |
| Vitamin B9 | 65.0mcg | 16% | |
| Vitamin C | 65.0mg | 72% | |
| Vitamin D | 0.1mcg | 1% | |
| Vitamin E | 2.8mg | 19% | |
| Vitamin K | 24.0mcg | 20% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 60.0mg | 6% | |
| Copper | 180.0mcg | 20% | |
| Iron | 3.8mg | 21% | |
| Magnesium | 55.0mg | 13% | |
| Phosphorus | 300.0mg | 43% | |
| Potassium | 780.0mg | 17% | |
| Selenium | 30.0mcg | 55% | |
| Sodium | 850.0mg | 37% | |
| Zinc | 6.5mg | 59% |
Beef and Vegetable Stir-Fry with Onion, Carrot and Red Pepper
Yield: 1 serving, approximately 380 g cooked
Ingredients
160 g beef sirloin, trimmed
85 g onion, peeled
70 g carrot, peeled
85 g red bell pepper, stem and seeds removed
20 g soy sauce
18 g vegetable oil
Preparation
1. Pat the beef dry. Slice thinly across the grain into strips approximately 3 mm thick. Toss with 8 g soy sauce and leave to marinate for 10 minutes.
2. Cut the onion into thin wedges and separate the layers.
3. Cut the carrot into thin matchsticks so it cooks quickly.
4. Slice the red bell pepper into narrow strips. Keep the vegetables separate for cooking.
Cooking
1. Heat a wok or wide, heavy frying pan over high heat until very hot. Add 10 g vegetable oil and swirl to coat.
2. Spread the beef in a single layer. Sear undisturbed for 45 seconds, then stir-fry for 60 to 90 seconds, until browned but not fully cooked. Transfer to a clean plate.
3. Add the remaining 8 g oil to the pan. Add the carrot and stir-fry for 2 minutes.
4. Add the onion and stir-fry for 1 minute. Add the red pepper and cook for another 1 to 2 minutes. Keep everything moving; the vegetables should be lightly browned and tender-crisp.
5. Return the beef and its juices to the pan. Pour the remaining 12 g soy sauce around the hot sides of the pan.
6. Toss over high heat for 30 to 60 seconds, until the beef is cooked and the soy sauce lightly coats the ingredients without pooling.
7. Transfer immediately to a warm plate, distributing the beef and vegetables evenly. Serve hot.
Ingredients
160 g beef sirloin, trimmed
85 g onion, peeled
70 g carrot, peeled
85 g red bell pepper, stem and seeds removed
20 g soy sauce
18 g vegetable oil
Preparation
Cooking
Low-carbDairy-freeBalanced
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