Carrot, Leek and Beef Stir-Fry







A recipe allowed in a / / diet.

Beef tenderloin strips are so tender and tasty, they need the best bedfellows in the wok, to make a complete meal. So stir-fry them with leeks, bell peppers, carrots, sprinkle some capers and cloves in there. And don’t forget this rich tomato sauce, for an unforgettable meal.

Nutritional Chart

Calories: 481 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 30 g
  • 26 g
  • 28 g

Ingredients Needed for Carrot, Leek and Beef Stir-Fry

7 ounces of beef tenderloin, stripes
3 tablespoons of vegetable oil
2 carrots, small cubes
½ red bell pepper, medium pieces
0.5 green bell pepper, medium pieces
1 leek, thinly sliced
3 garlic cloves, sliced
1 tablespoon caper
½ cup tomato sauce
chives, sliced

How to Make Carrot, Leek and Beef Stir-Fry

  1. Heat 2 tablespoons of vegetable oil in a wok.
  2. Stir-fry the beef stripes until they’re brown and soft. Set aside.
  3. Take another wok and heat 1 tablespoon of vegetable oil.
  4. Throw in the carrot and cook it until it’s crispy on the edges.
  5. Add the bell pepper and the leek and cook them together until they soften, around 4-6 minutes.
  6. Add the cooked beef and stir everything.
  7. Add the garlic and capers and season with salt and pepper. Stir thoroughly.
  8. Add the tomato sauce and cook until for another 2-3 minutes.
  9. Serve with chives on top!

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