Nut-Crusted Beef Strips with Curry Sauce and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 17 g |
Ingredients
- For curry sauce
- 50 milliliters mild White vinegar
- 40 grams honey
- 2 Tbsps Curry powder
- 2 Tbsps Turmeric
- 100 milliliters Orange juice
- 1 garlic clove
- For meat
- 600 grams Beef fillet (ready to cook)
- 150 grams mixed, chopped Nut (to taste, such as peanuts, cashews, macadamias)
- 3 Tbsps light soy sauce
- For salad
- 1 red chili pepper
- ½ Lettuce
- 6 Radish
- ½ Cucumber
- 1 red onion
- 2 Tbsps Lime juice
- 4 Tbsps soybean oil
- salt
- peppers 9freshly ground)
- sugar
Preparation steps
Combine honey with vinegar, curry, turmeric, orange juice and 100 ml (approximately 1/4 cup plus 2 tablespoons) of water. Bring to a boil. Peel and chop garlic, add to sauce and simmer over medium heat until sauce thickens, about 40 minutes. Season to taste and let cool.
Rinse beef, pat dry and cut into small slices. Season with pepper, dip in soy sauce and firmly press into nut mixture. Heat oil in a pan and cook meat on all sides until golden brown. Drain on paper towels.
Rinse and dry chile pepper, cut in half lengthwise, remove seeds and ribs and chop finely. Rinse lettuce, spin dry and tear into small pieces. Rinse radishes and cucumber and cut into thin slices. Peel onion, halve and cut into narrow strips.
Combine lime juice with oil and chile pepper. Season with salt and pepper and add a pinch of sugar.
Assemble salad on a platter with lettuce, radishes, cucumber, and onion. Drizzle with lime juice dressing. Top with beef and serve with curry sauce.
