Sauteed rice with vegetables and meat
60 min
Temperature:
Hot
Allergens:
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.6 kg
Beef roll
0.6 kg
Sunflower oil
1.0 l
Onion
0.2 kg
Runner beans
0.2 kg
Cherry tomato
0.15 kg
Natural mushrooms
0.15 kg
Orellana Mushrooms
0.125 kg
Soya sauce
0.125 l
White stock
0.75 l
Cornflour
0.013 kg
Elaboration
- Prepare a white stock.
- Chop the vegetables:
- Dice the carrots.
- Cut the green beans in rhombuses.
- Dice the zucchini.
- Brunoise the onion.
- Slice and quarter the mushrooms.
- Maintain the cherry tomatoes whole.
- Cut the beef into strips of 2 cm.
- To prepare the rice:
- Stir fry the vegetables at a high temperature.
- Seal the meat and deglaze the pan with the stock and the soy sauce to make the most of the juices.
- Boil the rice in boiling water with salt, then drain and rinse.
- Heat the vegetables with a little fat in a bowl.
- Add the rice, the meat and more stock.
- Stir fry everything together until it is hot.
- Salt to taste.
Nutritional information (1 portion)
Energy
2682.97
kcal
Carbohydrates
113.78
g
Proteins
37.16
g
Lipids
228.07
g
Fiber
14.33
g
Saturates
36.92
g
Monounsaturated fatty acids
65.23
g
Polyunsaturated fatty acids
122.04
g
Cholesterol
79.0
mg
Calcium
203.66
mg
Iron
6.54
mg
Zinc
4.88
mg
Vitamin A
690.8
ug
Vitamin C
66.43
g
Folic acid
179.94
ug
Salt (Sodium)
4373.53
mg
Sugars
18.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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