Beef Salad Thai Style

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Beef Salad Thai Style
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
465
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie465 cal.(22 %)
Protein43 g(44 %)
Fat28 g(24 %)
Carbohydrates9 g(6 %)
Sugar added2 g(8 %)
Roughage3.5 g(12 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.8 mg(40 %)
Vitamin K90.9 μg(152 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.4 mg(145 %)
Vitamin B₆0.6 mg(43 %)
Folate68 μg(23 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂8.8 μg(293 %)
Vitamin C86 mg(91 %)
Potassium1,130 mg(28 %)
Calcium49 mg(5 %)
Magnesium73 mg(24 %)
Iron4.8 mg(32 %)
Iodine4 μg(2 %)
Zinc7.7 mg(96 %)
Saturated fatty acids8.1 g
Uric acid231 mg
Cholesterol96 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilsesame oilsoy saucegingerZucchinicarrot

Preparation steps

1.

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.

2.

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.

3.

For the dressing, stir all ingredients, season with salt and pepper and toss the prepared salad ingredients together with half of the dressing.

4.

Slice the roast thin across the grain and place on the salad. Drizzle with the remaining dressing and serve immediately.

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