Beef Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 large carrot
- 3 stalks Celery
- 1 Iceberg lettuce
- 2 garlic cloves
- 1 ½ centimeters fresh ginger
- 1 red chili pepper
- 500 grams Ground beef
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 3 scallions
- 2 Tbsps mixed, chopped Fresh herbs (such as parsley, cilantro, basil, mint)
- 4 Tbsps soy sauce
- 2 organic Limes (juiced)
Preparation steps
Peel the carrot and cut lengthwise into thin slices. Rinse and trim the celery and cut into 6 cm long sticks (approximately 2 1/2 inches).
Loosen the lettuce leaves, rinse well, place in ice water and set aside.
Peel and finely chop the garlic and ginger.
Rinse the chile pepper and cut into rings.
Sauté the garlic in some oil with the ginger and chile pepper. Add the ground meat and fry until crumbly. Season with salt and pepper.
Rinse, trim and chop the scallions and mix into the meat along with the herbs.
Season to taste with soy sauce and lime juice and simmer for about 15 minutes over medium heat.
Remove the lettuce leaves from the ice water, pat dry and transfer to plates. Spoon some meat mixture onto them and serve with carrot slices and celery sticks.
