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
- 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.
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