Spicy Beef and Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 50.46 g | (51 %) | ||
| Fat | 27.47 g | (24 %) | ||
| Carbohydrates | 26.58 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 553.96 mg | (69,245 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.89 mg | (16 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 65.41 μg | (22 %) | ||
| Pantothenic acid | 1.62 mg | (27 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 2.36 μg | (79 %) | ||
| Vitamin C | 122.41 mg | (129 %) | ||
| Potassium | 1,239.32 mg | (31 %) | ||
| Calcium | 118.07 mg | (12 %) | ||
| Magnesium | 74.87 mg | (25 %) | ||
| Iron | 4.46 mg | (30 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 8.14 mg | (102 %) | ||
| Saturated fatty acids | 8.25 g | |||
| Cholesterol | 136 mg |
Ingredients
- Ingredients
- 1 l Beef broth
- 800 grams Beef
- 2 onions
- 1 red Bell pepper
- 1 green Bell pepper
- 200 grams canned Pearl onion
- 200 grams canned Pumpkin
- For Sauce
- 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
Place meat in a pot, add broth and cook, covered, for about 1 1/2 hours or until done on low heat. Let cool in the broth.
Peel onions, cut in half and cut crosswise into thin strips. Rinse peppers, halve, remove seeds and ribs, cut crosswise into thin strips. Drain onions and pumpkin. Cut pumpkin pieces into strips. Put all vegetables in a bowl.
Peel garlic and chop finely. Rinse chiles, halve and remove seeds, cut crosswise into thin strips. Combine chili sauce with soy sauce, vinegar and oil, mix well. Add chile peppers, garlic and grated ginger. Season with spices.
Cut cooled meat across the grain into thin slices, then cut into strips. Top vegetables with meat strips. Drizle with sauce, mix well, and refrigerate, cevered, for about 2 hours. Garnish with cilantro leaves and serve.
