Beef Filet over Salad

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Beef Filet over Salad
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 cal.(14 %)
Protein29 g(30 %)
Fat19 g(16 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin K129.6 μg(216 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.7 mg(50 %)
Folate47 μg(16 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C23 mg(24 %)
Potassium748 mg(19 %)
Calcium63 mg(6 %)
Magnesium46 mg(15 %)
Iron3.7 mg(25 %)
Iodine2 μg(1 %)
Zinc5.9 mg(74 %)
Saturated fatty acids5.8 g
Uric acid156 mg
Cholesterol74 mg
Complete sugar2 g

Ingredients

for
4
For the marinade
1 Tbsp soy sauce (light)
3 Tbsps White vinegar
2 Tbsps vegetable oil
2 shallots
1 tsp Garlic-onion powder (coated)
peppers
For the salad
1 Lettuce
100 grams Arugula (or frisée)
for beef
500 grams Beef fillet
2 Tbsps sesame oil
4 garlic cloves
1 Tbsp clarified butter
How healthy are the main ingredients?
Arugulasesame oilsoy sauceshallotgarlic clove

Preparation steps

1.

Peel the shallots and cut into thin rings. In a bowl, mix together all ingredients for the marinade.

2.

Cut the meat into thin slices, then cut into bite-size pieces. Lightly pepper.

3.

Remove the garlic and cut into thin slices, then coarsely chop. Heat with butter in the wok until crispy. Remove from the wok and drain on paper towels.

4.

Heat the oil in the wok and briefly fry the beef.

5.

Remove from the wok, wrap in aluminum foil and bake in the oven at 80°C (approximately 175°F).

6.

Meanwhile, rinse the lettuce, separate the leaves, spin dry and mix with the marinade in a bowl. Remove the meat from the oven. Place the salad on plates or in bowls. Serve the meat over the salad and sprinkle with garlic.

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