Tacos Filled with Vegetable Salad and Beef Steak Strips
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 174 kcal | (8 %) | ||
| Protein | 14.1 g | (14 %) | ||
| Fat | 5.5 g | (5 %) | ||
| Carbohydrates | 14.2 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Steak
- 1 Tbsp vegetable oil
- Salt and peppers
- 1 carrot
- 200 grams Celery
- 1 Zucchini
- 2 Vine tomatoes
- 100 grams lamb's lettuce
- 50 milliliters Hoisin sauce
- 4 Taco shells
Preparation steps
1.
Preheat oven to 160°C (approximately 325°F). Heat vegetable oil in an ovenproof pan and cook the steak over high heat until browned on both sides. Season with salt and pepper. Transfer pan to the oven and cook for about 10 minutes.
2.
Peel the carrot. Rinse the celery and zucchini. Cut all into thin strips. Rinse the tomatoes, quarter, core and finely dice. Toss the vegetables with hoisin sauce in a bowl. Let stand about 15 minutes and season with salt and pepper.
3.
Rinse and spin dry the lettuce. Cut the beef into thin slices. Fill the taco shells with beef, vegetables and lettuce.
