Spicy Thai Steak Salad
Spicy Thai Steak Salad - Red chile pepper gives this colorful Thai salad an extra kick
Healthy, because
Even smarter
Nutritional values
Brightly colored food is healthy! The best proof is provided by this Asian salad bowl, which contains several B vitamins, including B12 and niacin. In this combination, they optimally support the memory and can give you a pleasant night of sleep.
Thai basil has a light aniseed note and helps with stomach upset, promotes fat digestion, and stimulates the appetite. You can buy this herb in well-assorted supermarkets, but also in plant shops.
(Percentage of daily recommendation)
| Calorie | 300 cal. | (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 | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 8 ozs lean Steak
- 7 Tbsps Thai fish sauce
- peppers
- 2 Tbsps
- 1 Lime
- 2 Romaine lettuce
- 1 Cucumber
- 5 ozs Cherry tomatoes
- 1 large red onion
- 1 stalk Celery
- 1 tsp Canola oil
- 2 stalks Lemongrass
- 2 garlic cloves
- 1 red chili pepper
- 3 sprigs Thai basil
- 2 Tbsps brown sugar
Kitchen utensils
Preparation steps
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 1/2-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 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..
