Southeast Asian steak salad bowl 

Southeast Asian steak salad bowl

(0)

Calories:600 kcal
Difficulty:easy
Preparation:30 min
Ready in:70 min
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1 serving contains (Percentage of daily recommendation)
Calories600 kcal(30%)
Protein56 g(112%)
Fat23 g(29%)
Carbohydrates43 g(17%)
Added Sugar1 g(1%)
Roughage5 g(17%)

Recipe author: EAT SMARTER

Ingredients

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3Garlic cloves finely chopped
½ inchesfresh Ginger root finely chopped
1 sprigLemongrass finely chopped
2 tablespoonsFish sauce
1 teaspoonPalm sugar
4 cupsBeef fillet ready-to-cook, cut into thin strips
12Lettuce leaves e. g. cos lettuce
3 cupsBean sprout
2carrots finely sliced or grated
½Cucumber finely sliced or grated
11 ouncesRice noodles
2 tablespoonsWheat germ oil
1large onions sliced
2 tablespoonsMint leaves roughly chopped
2 tablespoonsThai basil roughly chopped
2 tablespoonsPeanuts roughly chopped
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Directions

1 Mix together the garlic, ginger, lemongrass, fish sauce, sugar and ground black pepper an marinate the meat in it for around 25 min.
2 Place the lettuce leaves in bowls and blanche the bean sprouts in boiling salt water for 1 min. Drain well. Mix together the bean sprouts, carrots and cucumber and arrange them on the lettuce leaves.
3 Cook the noodles in boiling salt water for two minutes, quench and drain well. Heat the oil in a wok and fry the onion. Push the onion to the side of the wok, add some more oil if necessary and fry the meat on all sides on a high heat.
4 Mix together the meat and the onions with the herbs then take some of the onion-meat mixture and some of the noodles and arrange on top of the salad. Serve sprinkled with the peanuts.
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