Asian Salad with Beef and Lime
Nutritional values
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 33.48 g | (34 %) | ||
| Fat | 24.11 g | (21 %) | ||
| Carbohydrates | 26.69 g | (18 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 3.79 g | (13 %) |
| Vitamin A | 185.36 mg | (23,170 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3.84 mg | (32 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 10.51 mg | (88 %) | ||
| Vitamin B₆ | 0.69 mg | (49 %) | ||
| Folate | 64.55 μg | (22 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 3.98 μg | (9 %) | ||
| Vitamin B₁₂ | 2.82 μg | (94 %) | ||
| Vitamin C | 49.85 mg | (52 %) | ||
| Potassium | 1,033.22 mg | (26 %) | ||
| Calcium | 83.92 mg | (8 %) | ||
| Magnesium | 122.49 mg | (41 %) | ||
| Iron | 4.32 mg | (29 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 5.15 mg | (64 %) | ||
| Saturated fatty acids | 4.58 g | |||
| Cholesterol | 68.75 mg |
Ingredients
- Ingredients
- 500 grams Beef rump
- 6 Tbsps Lime juice
- 6 Tbsps Fish sauce
- 2 Tbsps sweet soy sauce
- 30 milliliters Peanut oil
- 30 milliliters Canola oil
- 2 Tbsps sugar
- 1 pickled red chili pepper (Thai)
- 2 Red onions
- 2 Cucumber
- 40 grams Shelled peanut
- 3 sprigs mint
- 2 sprigs fresh cilantro
- Lime wedge (for garnish)
Preparation steps
Cut the beef into finger-thick slices. Mix lime juice, fish sauce, soy sauce and both oils into a marinade. Brush the beef slices with marinade and leave for about 20 minutes. Mix remaining marinade with the sugar for a dressing. Trim the chile, rinse, chop and add to the dressing and set aside. Peel the onions, halve and cut into thin strips. Peel the cucumbers and thinly slice with a vegetable peeler, leaving behind aqueous cores. Toast the nuts in a dry frying pan, remove from heat, let cool and then chop coarsely. Rinse the mint and cilantro, shake dry, pluck off the leaves and chop coarsely.
Remove the meat from the marinade and drain. Mix all other prepared ingredients, distribute in bowls and drizzle with the dressing. Heat a frying pan to very hot and cook the meat 1-2 minutes on each side. Cut in strips and distribute on the salads. Serve garnished with lime wedges.
