Low-Cal Dinner
Turkey Steaks with Bok Choy
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Bok Choy
- 6 ozs Bamboo shoots (in strips, from a can)
- 8 ozs shiitake mushrooms
- 3 garlic cloves
- 1 small, red chili pepper
- 4 Turkey cutlets (6 ounces each)
- 4 Tbsps honey
- 2 Tbsps soy sauce
- 2 Tbsps sesame oil
How healthy are the main ingredients?
shiitake mushroomBamboo shootsBok Choyhoneysoy saucesesame oilPreparation steps
1.
Rinse, trim and chop the bok choy. Drain the bamboo shoots in a colander. Trim the mushrooms and cut into slices. Peel and chop the garlic. Rinse, trim and chop the chili pepper.
2.
Cook the turkey cutlets on a grill pan for 2-3 minutes on each side. Turn the cutlets again, brush with 2 tablespoons of honey and 1 tablespoon of soy sauce and finish cooking for another 2-3 minutes.
3.
Heat the sesame oil in a large, non-stick pan. Stir-fry the bok choy, bamboo shoots, mushrooms, garlic and chili pepper for about 2 minutes. Drizzle with the remaining honey and remaining soy sauce.
4.
Arrange the vegetables on plates, slice the turkey cutlet and place on the top.
Serve immediately.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
