Honey, Garlic and Parsley Beef Strips
with mushroom rice and a creamy broccoli carrot salad
Informations supplémentaires
35 min.
|
472 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the parsley and the garlic. Thinly slice the mushrooms. Grate the carrot. Very thinly slice the broccoli.
2. Marinate the meat
Put the parsley, the garlic, the honey and a generous drizzle of oil in a bowl. Mix well. Add the beef strips, salt, pepper and mix well. Let marinate. Let marinate until step 5.
3. Cook the rice
Warm up a drizzle of oil in a pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes or until browned. Add salt and pepper. Add the rice and mix well. Add 1.5 2P | 2 3P cups of water with the broth cube. Bring to a boil. Cover and cook over low heat for 10-12 minutes.
4. Make the salad
In a bowl, mix the broccoli with the carrot, the sour cream, a drizzle of oil, 1-2 tbsp. of cider vinegar, salt and pepper.
5. Cook the meat
Warm up a pan over high heat. When the pan is hot, add the beef strips and cook for about 2 minutes on each side.
6. Plate your dish
Serve the beef with the rice and the salad.
Bon appétit!
250gInside Round Steak
21gHoney
1gFresh Italian Parsley
2unitGarlic Clove(s)
140gJasmine Rice
100gWhite Medium Mushroom
1unitBroccoli
1unitVegetable Broth Cube(s)
2unitCarrot(s)
86mlSour Cream
What you need
472 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
4g
6%
cholesterol
66mg
22%
fiber
4g
16%
protein
36g
saturated
2g
10%
sodium
111mg
5%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg