Steak and String Bean Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups new potatoes
- 1 ½ Tbsps Avocado oil
- 14 ozs Sirloin steak (cut into strips)
- 12 ozs Green beans (trimmed)
- 1 tsp Wholegrain Mustard
- 2 scallions (sliced on the bias)
- salt
- freshly ground Black pepper
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender to the point of a knife.
2.
Drain and leave to cool to one side. Once cool enough to hands, split the potatoes in half.
3.
Heat the oil in a large wok set over a high heat until hot. Add the steak and seasoning, and flash-fry for 2 minutes, tossing occasionally.
4.
Add the beans and continue to stir-fry for 3 minutes. Add the potatoes to the wok and stir-fry for a further 2 minutes to warm through.
5.
Stir through the mustard and adjust the seasoning to taste. Serve with a garnish of spring onion.
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