Pasta Salad with Beef Strips
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Steak (250 grams)
- 6 Tbsps vegetable oil
- 300 grams Chinese Egg noodle
- salt
- 300 grams soybean sprout (from the jar)
- 1 bunch Radish
- 4 scallions
- 1 small red chili pepper
- 3 Tbsps White vinegar
- peppers
- 2 Tbsps soy sauce
- 1 tsp sugar
Preparation steps
1.
Heat 1 tablespoon oil in a pan and add the steak. Saute for 4-5 minutes per side.. Remove, let cool slightly, and cut into thin strips. Cook the egg pasta in plenty of boiling salted water until al dente. Pour in colander and drain. Mix with 2 tablespoons oil. Drain bean sprouts. Rinse, trim and cut radishes into thin slices. Rinse, trim and cut scallions diagonally into thin strips.
2.
Rinse chile, remove seeds and ribs and finely dice. Distribute the pasta onto four plates. Distribute vegetables and meat onto the plates. Place the residual oil with 1 pinch of salt, vinegar, pepper, soy sauce and sugar, whisk and drizzle over the salad.
