Beef Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,042 cal. | (50 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 19.9 mg | (166 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 2,075 mg | (52 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 pkg Tortilla chip
- ½ Iceberg lettuce
- 1 Avocado
- ½ can Kidney beans
- 1 Bell pepper
- 1 garlic clove
- 1 Tbsp Chili powder
- ¼ bunch cilantro
- 2 Tbsps Gouda
- lemons
- salt
- 300 grams Cherry tomatoes
- 200 grams Beef fillet
- 3 Tbsps vegetable oil
Preparation steps
Cut beef into small pieces. Rinse bell pepper, cut in half, remove seeds and cut into medium pieces. Drain kidney beans. Cut avocado in half, remove pit, scoop flesh from the rind and cut into pieces. Rinse and halve the tomatoes.
Rinse cilantro and pluck off the leaves. Peel garlic. Heat oil in a pan. Sear meat quickly over high heat. Reduce heat and squeeze the garlic through a press into the meat. Add chili powder and bell pepper pieces and fry over medium heat for 4 minutes while stirring. Add beans and cook briefly to heat through.
Remove the pan from the heat. Mix in avocado pieces, tomatoes and cilantro. Season with salt and pepper and sprinkle with lemon juice. Rinse iceberg lettuce and cut into strips. Arrange iceberg lettuce, tortilla chips and meat-vegetable mixture on a large platter. Serve sprinkled with grated Gouda.
