Steak with Cashew

Zaid El-HassanChef

Ingrediënten

• Steak meat, cut into slices
  1 kilogram
• Geperste Knoflook
  1 tablespoon
• Onion, chopped
  3 pieces
• Fresh ginger, chopped
  1 tablespoon
• Yoghurt
  0.5 cup
• Room
  2 tablespoons
• Sojasaus
  3 tablespoons
• Zwarte peper
  1 teaspoon
• Curry
  0.5 teaspoon
• Cashewnoot
  1 cup
• Olie
  0.3 cup
• Salt to taste
  0
• Water
  1 cup

Stappen

1. 1

   In a frying pan, heat the oil, then add the garlic, onion, and ginger, and stir until the onion turns golden.

   Benodigde hulpmiddelen:

   Koekenpan

   5 min
2. 2

   Add the meat and stir the ingredients occasionally until the meat's water evaporates.

   10 min
3. 3

   Add a cup of water to the meat and let it simmer until the water evaporates.

   10 min
4. 4

   In the blender, combine the yogurt with black pepper, curry, cream, soy sauce, and salt and blend.

   Benodigde hulpmiddelen:

   Blender

   5 min
5. 5

   Add the yogurt mixture to the meat, then add the cashew and stir for two minutes. Enjoy your meal.

   2 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Geperste Knoflookper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Yoghurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Roomper 100g

Energy340 kcal

Protein2 g

Total Fat36 g

Carbohydrate3 g

Total Sugars3 g

Sojasausper 100g

Energy53 kcal

Protein8 g

Total Fat0.1 g

Carbohydrate6 g

الملح5 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Curryper 100g

Energy325 kcal

Protein12 g

Total Fat9 g

Carbohydrate65 g

Dietary Fiber25 g

Total Sugars3 g

Cashewnootper 100g

Energy553 kcal

Protein18.22 g

Total Fat43.85 g

Carbohydrate30.19 g

Dietary Fiber3.3 g

Total Sugars5.22 g

Olieper 100g

Energy884 kcal

Total Fat100 g

Waterper 100g

Water100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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