Beef Carpaccio with Celery
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Beef fillet
- 1 lemon (juiced)
- 1 pinch Sea salt
- 1 stalk Celery (with leaves)
- freshly ground peppers
- 2 Tbsps olive oil
- 80 grams fresh Parmesan
- Lime wedge (for garnish)
- yogurt
- 1 cup Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 pinch Sea salt
- white peppers
Preparation steps
1.
Wrap the beef in plastic wrap and place in the freezer for 20 minutes. Thinly slice with a sharp knife. Place between two pieces of plastic wrap, and gently flatten with the flat side of a meat mallet. Arrange on 4 chilled plates.
2.
Mix the lemon juice and salt, then gradually incorporate the oil. Rinse the celery and thinly slice. Slice the leaves into strips. Mix the celery into the marinade. Season to taste with the white pepper. Drizzle the beef with the marinade. Mix all the ingredients for the dressing. Shave the parmesan cheese. Top the carpaccio with the cheese and the yogurt sauce, and garnish with the lime wedges.
