Wok-fried beef with crunchy vegetables
735 reviewsThe exotic and spicy version of meat and veggies. Best eaten with chopsticks!
Ingredients
Utensils
Peeler, Stovetop, Frying pan
recipe
Step 1
Using a peeler, make carrot tagliatelle. Turn the peeler continually so you keep the ribbons the same thickness.
Step 2
Cut the meat into thin strips.
Step 3
Chop the zucchini (removing the ends), chop it two lengthways and then in thin circles.
Step 4
In a very hot wok or pan, add a bit of olive oil, then the zucchini, carrots and peas.
Step 5
Cook for around 10 minutes, stirring often.
Step 6
Add the grated ginger and meat.
Step 7
Cook for 2 minutes, stirring often.
Step 8
Season with salt & pepper. Alternatively, add a drizzle of soy sauce, if you have some.
Step 9
Optional: add sesame if you have some. Serve & enjoy !
Nutrition facts
Average estimated amount for one serving
| Energy | 314 cal. |
| Fat | 12 g |
| Carbohydrates | 17 g |
| Protein | 35 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Wok-fried beef with crunchy vegetables" contains 314 Energy, 12 g of Fat, 17 g of Carbohydrates, 35 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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