1. Main Page
  2. Second course
  3. Fried meat with vegetables in a pan

Stir-Fried Beef with Vegetables

Really tasty! Filling! And good for you! Stir-fried beef with vegetables is a very simple, super-nutritious dish for the whole family. Cooked this way, the beef keeps all its goodness and stays juicy inside, and the seared vegetables round out the meat perfectly. The bold aroma of celery gives the finished dish a wonderfully appetizing scent!

GeraAuthor avatar
Recipe author
Fried meat with vegetables in a pan
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 9 g
Fats 48 % 16 g
Carbohydrates 24 % 8 g
209 kcal
GI: 88 / 0 / 13
    1. Rinse the beef tenderloin under running water and pat it dry with paper towels. Set it on a cutting board and cut it into thin strips, then transfer to a deep bowl. 2. In a separate container, combine the soy sauce, one-quarter of the neutral vegetable oil, the rice vinegar, sesame oil, and a little brown sugar. Add a splash of dry sherry and the cornstarch. Whisk it all together by hand until the starch and sugar dissolve completely. Pour part of this mixture over the sliced beef and mix well to coat every piece; save the rest for the final step. 3. Prep the remaining ingredients. Peel the onion, carrots, and garlic, then rinse and dry them. Cut the onion into half-moons, slice the carrots into rounds, and finely mince the garlic. Trim the leaves from the celery, rinse it, and chop. Peel the ginger, rinse it, and grate it on the coarse side of a grater. 4. Heat a large heavy-bottomed skillet and add one-quarter of the vegetable oil. Lay the beef in a single layer — if it doesn't all fit at once, cook it in two or three batches. Sear each batch over high heat for one minute, until golden, then transfer to a plate. 5. Add another quarter of the oil and toss in the onion and carrots. Stir-fry for a couple of minutes, then move them to a plate. 6. Pour the remaining oil into the skillet and add the celery, ginger, and garlic. Stir-fry over medium heat for about half a minute, then pour in a little water. 7. Return the seared beef and vegetables to the pan and toss everything together. 8. Whisk the reserved sauce again and pour it in. Cook until the beef is fully done and the sauce has thickened. Serve the stir-fry hot, garnished with celery leaves. Steamed rice makes a great side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Sherry - 163  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Corn starch - 329  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Beef tenderloin - 324  kcal/100g

Similar recipes

Related and additional categories: