Beef Salad with Pearl Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 49.94 g | (51 %) | ||
| Fat | 27.36 g | (24 %) | ||
| Carbohydrates | 23.82 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.44 g | (8 %) |
| Vitamin A | 531.95 mg | (66,494 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.67 mg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.36 mg | (97 %) | ||
| Folate | 59.46 μg | (20 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 2.36 μg | (79 %) | ||
| Vitamin C | 74.57 mg | (78 %) | ||
| Potassium | 1,135.19 mg | (28 %) | ||
| Calcium | 112.12 mg | (11 %) | ||
| Magnesium | 68.92 mg | (23 %) | ||
| Iron | 4.26 mg | (28 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 8.06 mg | (101 %) | ||
| Saturated fatty acids | 8.21 g | |||
| Cholesterol | 136 mg |
Ingredients
- For the salad
- 1 l Beef broth
- 800 grams Beef
- 2 onions
- 1 each red and green Bell pepper (trimmed, halved, seeded and cut into strips)
- 200 grams pickled Pearl onion
- 200 grams pickled Pumpkin
- For the dressing
- 1 tsp ginger (freshly grated)
- 1 garlic clove
- 2 fresh red chili peppers
- 1 Tbsp soy sauce
- 2 Tbsps balsamic vinegar
- 2 Tbsps Chili sauce
- 2 Tbsps sunflower oil
- 1 Tbsp sesame oil
- salt
- freshly ground peppers
- 1 generous pinch allspice
- 1 bunch cilantro
Preparation steps
For the salad, cook beef in a covered pot with broth over low heat until done, about 1 1/2 hours. Then allow beef to cool in the broth.
Peel the onions, cut in half and cut crosswise into thin strips. Drain the pearl onions and pumpkin pieces. Cut pumpkin pieces into strips. Put all of the prepared vegetables in a bowl.
For the dressing, peel garlic and chop finely. Rinse chili pepper, remove seeds and cut crosswise into thin strips. Mix chili sauce with soy sauce, vinegar, sunflower oil and sesame oil. Stir in chili pepper, garlic and grated ginger and season with the spices.
Cut the cooled meat into strips. Combine the meat with the prepared salad ingredients. Mix well with the dressing, cover and refrigerate for about 2 hours. Serve garnished with cilantro leaves.
