Asparagus Beef Salad with Peas
Asparagus Beef Salad with Peas - Delicious low carb Asian style salad.
Healthy, because
Even smarter
Nutritional values
Beef not only contains a lot of high-quality protein, but also scores with the trace element iron. The aromatic lemongrass soothes intestinal problems and inhibits inflammation. And it gives the dressing a great freshness. Chili stimulates blood circulation, fat burning and metabolism through its pungent capsaicin.
If you can't get watercress, you can use arugula instead. If you don't like cilantro, replace the herb with flat-leaf parsley.
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 258.1 μg | (430 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 24 ozs green Asparagus
- 4 Tbsps sesame oil (or peanut oil)
- salt
- peppers
- 14 ozs Sirloin steak
- ¼ oz Lemongrass (1 bar)
- 1 red chili pepper
- 1 Lime
- 2 Tbsps Fish sauce
- 2 tsps honey
- 5 ¼ ozs green Peas (freshly split or frozen)
- 5 ¼ ozs Watercress
- 1 bunch cilantro
- 1 Tbsp coconut chips (or grated 2 tablespoons)
Preparation steps
Wash the asparagus, cut off the woody ends and peel the lower third of the spears. Heat 1 tablespoon oil in a frying pan or grill pan. Sauté the asparagus in it over medium heat for about 5-7 minutes, turning several times. Then season with salt and pepper and remove from the pan.
Rinse steaks and pat dry. Heat 1 tablespoon oil in frying pan. Fry meat over high heat for about 3 minutes on each side. Season with salt and pepper, remove from pan, cover and let rest for 10 minutes.
Meanwhile, for the dressing, remove the outer leaves from the lemongrass, press the stalks several times with a knife and chop. Halve the chili pepper lengthwise, remove the seeds, wash and chop. Squeeze lime, whisk juice with lemongrass, chili, fish sauce, honey and remaining oil, season with salt and pepper.
Cook peas in boiling salted water for 3-4 minutes. Rinse with cold water and drain. Wash and shake dry watercress and cilantro; pluck cilantro leaves.
Arrange watercress, cilantro, asparagus, and peas on plates. Cut meat into thin slices and place on top. Drizzle with dressing and serve sprinkled with coconut chips.
