Our nutritionist provides this easy and delicious recipes to make Beef wok with peppers and buckwheat
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Practical information
- Total time: 95 min
- Preparation time: 15 min
- Cooking time: 20 min
- Rest time: 60
- Number of people: 4
- Difficulty: easy
- Average cost
- Type: Flat
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low GI, Rich in fiber, Gluten-free, Dairy-free, Egg-free,
Preparation
- Finely grate the white part of the lemongrass and mix it with the rest of the marinade ingredients.
- Slice the meat and marinate it for at least 1 hour in the fridge.
- Wash, seed and mince the peppers, removing the white partitions.
- Slice the new onions, keeping some of the green.
- Rinse the buckwheat, place it in a saucepan with twice its volume of water.
- Bring to a boil then cook over low heat, covered, for 10 min, until all the liquid has been absorbed.
- In a wok, brown the peppers and onions for 5 min in 1 tbsp. of oil.
- Add the beef and its marinade and sauté until the meat is cooked.
- Add the buckwheat at the end of cooking, mix and serve the pan with chopped flat-leaf parsley.
Gluten is hiding everywhere! Soy sauce or shoyu sauce both contain wheat gluten. Tamari sauce, on the other hand, obtained from fermented soybeans, does not contain it. Its taste is similar to that of soy sauce, which it can replace, neither seen nor known.
