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Zoodles with sliced beef

Zoodles with sliced beef

Preparation time:
30 min
Difficulty level:

Nutritional values:

29 g
56 g
29 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Rosemary (dried)Rosemary (dried) 1 Tablespoon
Sour cream (10% fat)Sour cream (10% fat) 100 g
Mustard, mustard (sweet)Mustard, mustard (sweet) ½ Tablespoon
Beef, rump steak, steak (lean, organic quality)Beef, rump steak, steak (lean, organic quality) 200 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Vegetable brothVegetable broth 160 ml
Rapeseed oilRapeseed oil 2 Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)2 (92 g)
Zucchini (fresh)Zucchini (fresh)2 (420 g)


Step 1:
Cut carrots and zucchini into thin strips with a peeler, except for the core. Dice the leftover core into small cubes. Clean and slice the spring onion and mushrooms.
Step 2:
Cut the beef into equal pieces. Heat half of the oil in a non-stick frying pan and sear the beef until golden brown. Then remove from the pan and set aside.
Step 3:
Heat the other half of the oil in the pan over medium heat. Sauté the diced carrots, diced zucchini, mushrooms and spring onions in it. Add the sour cream, broth, mustard and rosemary and let it boil down until you get a creamy sauce.
Step 4:
Add the beef pieces and the vegetable strips (zoodles) to the pan, turn off the heat and heat briefly with the residual heat. Season with salt and pepper and serve.

Macronutrient distribution:

The recipe Zoodles with sliced beef is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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