Spicy Vindaloo Beef Filet Stir-Fry with Zucchini over Brown Rice

Chef's Pick

Spicy Vindaloo Beef Filet Stir-Fry with Zucchini over Brown Rice

  • 10 min.

  • 620 cal.

  • 2 serv.

  • Hot

Ingredients
Instructions

Cook time: 10 minutes

Pat filet dry, then dice into 1-inch pieces; add filet to a hot skillet or wok with 1 tbsp oil + salt/pep, cook for 3-4 minutes over med-high then remove from skillet + set aside

Slice zucchini into ½-inch half moons; wipe skillet clean then add 1 tbsp oil with zucchini + cook 2-3 min over med high heat

Add protein back in skillet with veggies + vindaloo; cook 2-3 minutes more on med-high

Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water; add rice to plates + top with stir-fry

Nutrition

Servings: 2

Amount per serving

620

Calories

33g

Fat

55g

Carbs

6g

Fiber

32g

Protein

7g

Sugars

Calories per serving

620

Total Fat

33g

43

Saturated Fat

8g

40%

Trans Fat

0g

Cholesterol

70mg

24%

Sodium

680mg

30%

Total Carbohydrates

55g

20%

Dietary Fiber

6g

22%

Total Sugars

7g

Included 0g added sugars

0%

Protein

32g

Vitamin D

0%

Calcium

7%

Iron

22%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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