Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Bacon steak with shiitake and sugarsnaps
 
 
4 ServingsPTM15 min

Bacon steak with shiitake and sugarsnaps


A tasty recipe. The main course contains the following ingredients: meat, quick-boiled rice, sugar snaps (200 g), bacon patties, sunflower oil, Japanese teriyaki sauce (160 g), shiitake mushrooms (100 g), carrot julienne (150 g, chillies), spring onions (3 pieces) and in slanted rings).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the rice according to the instructions on the package.
  2. Bring a pot of water to the boil and cook the sugar snaps for 2 minutes.
  3. Remove them from the pan.
  4. Cut the bacon bits and cook them in the same water for 2 minutes.
  5. This means that you will have to bake them shorter.
  6. Drain the meat on kitchen paper.
  7. Heat 2 tbsp oil and fry the pieces of bacon in 5 minutes around brown.
  8. Turn down the heat and add the teriyaki sauce.
  9. Let it warm for another 5 minutes.
  10. Meanwhile, halve the mushrooms, heat the rest of the oil and fry the mushrooms for 5 minutes.
  11. Fry the carrot julienne for 1 minute and mix in the sugarsnaps.
  12. Serve the meat on the rice, scoop the vegetables and sprinkle with the spring onions..


Nutrition

785Calories
Sodium34% DV815mg
Fat63% DV41g
Protein50% DV25g
Carbs26% DV78g
Fiber28% DV7g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading