Beef Salad Thai Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 90.9 μg | (152 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salad
- 700 grams dry-aged Roast beef
- 1 Tbsp clarified butter
- 1 Lettuce
- ½ yellow Bell pepper
- ½ red Bell pepper
- 1 small Zucchini
- 1 carrot
- 1 red onion
- For the dressing
- 1 red chili pepper (rinsed, seeds removed and cut into small pieces)
- 6 Tbsps lemon juice
- 6 Tbsps olive oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp Fish sauce
- 1 tsp cane sugar
- ½ tsp ginger (freshly grated)
- 1 garlic clove (finely chopped)
- salt
- freshly ground peppers
Preparation steps
Sear the roast on each side in a very hot, ovenproof skillet with butter and brown in a preheated oven (180°C) for about 15 min. Wrap in aluminum foil and continue to cook about 5-10 minutes. Remove and let rest.
Rinse, trim and spin dry the lettuce. Cut the peppers lengthwise into narrow strips. Rinse the zucchini, dry and cut into about 8 cm (3 inch) long strips. Peel the carrot and also cut into fine strips. Peel, halve and cut lengthwise into strips the onion. Mix all salad ingredients together.
For the dressing, stir all ingredients, season with salt and pepper and toss the prepared salad ingredients together with half of the dressing.
Slice the roast thin across the grain and place on the salad. Drizzle with the remaining dressing and serve immediately.
