Beef and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 18.99 g | (19 %) | ||
| Fat | 20.21 g | (17 %) | ||
| Carbohydrates | 10.66 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.77 g | (9 %) |
more nutritional values
| Vitamin A | 800.45 mg | (100,056 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 2.94 mg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 7.71 mg | (64 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 54.58 μg | (18 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 0.83 μg | (2 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 39.55 mg | (42 %) | ||
| Potassium | 539.79 mg | (13 %) | ||
| Calcium | 77.41 mg | (8 %) | ||
| Magnesium | 35.45 mg | (12 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 3.15 mg | (39 %) | ||
| Saturated fatty acids | 4.93 g | |||
| Cholesterol | 51 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 300 grams lean, cooked Beef
- 4 Celery
- 1 bunch scallions
- 2 large carrots
- 1 handful soybean sprout
- For the vinaigrette
- 1 garlic clove
- 1 Red chili pepper
- 1 tsp freshly grated ginger
- 1 Tbsp light soy sauce
- 2 Tbsps Rice wine
- 1 Tbsp balsamic vinegar
- 2 Tbsps White vinegar
- salt
- peppers
- 4 Tbsps Beef broth
- 4 Tbsps Peanut oil
- cut Lemongrass
- 1 minced cilantro
Preparation steps
1.
For the salad, cut beef into very thin strips. Rinse celery and cut into slices. Rinse scallions, remove roots and cut green end into rings. Rinse carrots and cut into thin slices. Place prepared vegetables in a large bowl with soybean sprouts and beef. Mix well.
2.
For the vinaigrette, peel garlic and squeeze through a garlic press. Rinse chile pepper, finely chop and mix chile pepper in a bowl with garlic and ginger. Add soy sauce, white wine vinegar, balsalmic vinegar, beef broth and oil, mix and season with salt and pepper.
3.
Pour the vinaigrette over salad ingredients pour. Chop lemongrass. Add lemongrass and cilantro to the large bowl, mix well and let rest for at least an hour. Serve in deep plates or bowls.
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