Southeast Asian Steak Salad Bowl

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Southeast Asian Steak Salad Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
600
calories
Calories

Healthy, because

Even smarter

Nutritional values

This bowl is packed with protein from the steak and an array of vitamins and minerals from the potent mix of herbs.

If you want to cut down on fat and calories, replace the steak with chicken or turkey.

1 <none> contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein55.86 g(57 %)
Fat23.31 g(20 %)
Carbohydrates42.82 g(29 %)
Sugar added1 g(4 %)
Roughage5.36 g(18 %)
Vitamin A1,596.27 mg(199,534 %)
Vitamin D0.15 μg(1 %)
Vitamin E10.79 mg(90 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂0.81 mg(74 %)
Niacin23.46 mg(196 %)
Vitamin B₆1.12 mg(80 %)
Folate114.87 μg(38 %)
Pantothenic acid1.49 mg(25 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂4.47 μg(149 %)
Vitamin C97.98 mg(103 %)
Potassium967.45 mg(24 %)
Calcium179.46 mg(18 %)
Magnesium98.72 mg(33 %)
Iron13.01 mg(87 %)
Iodine0.75 μg(0 %)
Zinc11.36 mg(142 %)
Saturated fatty acids6.84 g
Cholesterol133.22 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
Garlic cloves (finely chopped)
½ inch
fresh Ginger root (finely chopped)
1 sprig
Lemongrass (finely chopped)
2 tablespoons
1 teaspoon
4 cups
Beef fillet (ready-to-cook, cut into thin strips)
12
Lettuce leaves (e. g. cos lettuce)
3 cups
2
carrots (finely sliced or grated)
½
Cucumber (finely sliced or grated)
11 ounces
2 tablespoons
1
large onion (sliced)
2 tablespoons
Mint leaves (roughly chopped)
2 tablespoons
Thai basil (roughly chopped)
2 tablespoons
Peanuts (roughly chopped)
How healthy are the main ingredients?
Bean sproutcarrotCucumberWheat germ oilonionPeanut

Preparation steps

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.