Thai Beef Salad

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Thai Beef Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein43.3 g(44 %)
Fat13.01 g(11 %)
Carbohydrates35.64 g(24 %)
Sugar added0 g(0 %)
Roughage5.02 g(17 %)
Vitamin A2,102.9 mg(262,863 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.32 mg(29 %)
Niacin17.2 mg(143 %)
Vitamin B₆0.91 mg(65 %)
Folate38.51 μg(13 %)
Pantothenic acid0.36 mg(6 %)
Biotin2.66 μg(6 %)
Vitamin B₁₂4.31 μg(144 %)
Vitamin C46.97 mg(49 %)
Potassium838.8 mg(21 %)
Calcium70.34 mg(7 %)
Magnesium80.45 mg(27 %)
Iron4.38 mg(29 %)
Zinc9.79 mg(122 %)
Saturated fatty acids3.31 g
Cholesterol112.26 mg

Ingredients

for
4
Ingredients
9 ounces Rice noodles
18 ounces Sirloin steak
sesame oil
salt
peppers
1 tablespoon Fish sauce
1 tablespoon Lime juice
1 Cucumber (seeds removed, chopped)
7 ounces cherry tomatoes (halved)
6 cooked Baby carrots
2 tablespoons Thai Basil
2 tablespoons mint
2 tablespoons cilantro
1 long red chile pepper (seeds removed, thinly sliced)
To garnish
shaved Coconut
4 tablespoons roasted Peanuts
How healthy are the main ingredients?
tomatoBasilmintsesame oilsaltCucumber

Preparation steps

1.
Heat the grill.
2.
Place the rice noodles in a large bowl and cover with boiling water. Leave to stand for 3-5 minutes, or according to the packet instructions. When the noodles are just tender, drain thoroughly and return to the bowl.
3.
Brush both sides of the steak with oil and season well with salt and pepper. Grill for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 minutes to rest.
4.
Whisk together the fish sauce and lime juice.
5.
Place the noodles, tomato, carrots, cucumber, basil, mint, coriander and chilli in a bowl. Drizzle with dressing and gently toss until just combined.
6.
Thinly slice the beef and add to the salad. Gently toss until just combined. Divide among serving bowls and garnish with shaved coconut and sprinkle with peanuts.