Beef Filet over Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 129.6 μg | (216 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 beef
- 500 grams Beef fillet
- 2 Tbsps sesame oil
- 4 garlic cloves
- 1 Tbsp clarified butter
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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