Spicy Thai Salad
(Percentage of daily recommendation)
|Calorie||300 kcal||(14 %)|
|Protein||36 g||(37 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||23 g||(15 %)|
|Sugar added||10 g||(40 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.7 mg||(14 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||14 mg||(117 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||81 μg||(27 %)|
|Pantothenic acid||1.2 mg||(20 %)|
|Biotin||9.3 μg||(21 %)|
|Vitamin B₁₂||4.4 μg||(147 %)|
|Vitamin C||36 mg||(38 %)|
|Potassium||832 mg||(21 %)|
|Calcium||85 mg||(9 %)|
|Magnesium||58 mg||(19 %)|
|Iron||5.7 mg||(38 %)|
|Iodine||5 μg||(3 %)|
|Zinc||6.4 mg||(80 %)|
|Saturated fatty acids||2.1 g|
|Uric acid||237 mg|
Rinse steaks, pat dry and place in a shallow baking dish. Pour 2 tablespoons of fish sauce evenly over steaks, season with pepper and let stand for 30 minutes (marinate).
Meanwhile, roast the rice until golden brown in a small nonstick pan. Place on a small plate and let cool. Cut the lime in half and squeeze lime over the rice.
Trim romaine lettuce hearts, spin dry and cut into bite-sized pieces.
Rinse cucumber, wipe dry, cut in half lengthwise and remove seeds with a teaspoon. Cut cucumber diagonally into 1 cm (approximately 1/2-inch) thick slices.
Rinse cherry tomatoes, drain in a sieve and cut in half. Peel onion and cut into narrow strips.
Rinse celery and de-thread if necessary. Cut diagonally into slices about 5 mm (about 1/4 inch) wide. Mix with lettuce, cucumber, tomatoes and onion in a large bowl.
Coat a grill pan with oil and heat. Remove steaks from the marinade, pat dry and grill for 4-5 minutes on each side over medium heat.
Meanwhile, remove the tough outer leaves of lemongrass, trim both ends and finely chop the tender white interior. Peel garlic. Rinse chile pepper, cut in half and chop very finely along with the garlic.
Remove steaks from the pan, wrap in aluminum foil and let rest for 5 minutes. Cut the steaks into thin slices.
While the steaks rest, rinse basil, shake dry, pluck leaves and cut into fine strips.
Whisk sugar in a small bowl with remaining fish sauce, 2 tablespoons water and the lime juice. Stir in the lemongrass, garlic and chile pepper.
Drizzle the dressing over the salad to taste. Sprinkle with Thai basil and roasted rice and serve immediately with the steak..