Spicy Beef Salad with Tomatoes and Cucumbers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Steak (150 grams or approximately 5 ounces)
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 6 Tbsps soy sauce
- 6 Tomatoes (500 grams or approximately 17 ounces)
- 1 Cucumber
- 1 Red chili pepper
- 2 Tbsps finely chopped cilantro
- 1 bunch scallions
- 2 garlic cloves
- 2 Limes (juiced)
Preparation steps
1.
Season the steaks with salt and pepper and brown in 1 tablespoon of hot oil for 2-3 minutes on each side. Remove and let rest for a few minutes, then slice thinly. Deglaze the pan with soy sauce, bring to a boil, then set aside.
2.
Rinse the tomatoes, cut into eights and remove seeds. Rinse the cucumber and cut into thin slices. Rinse the chili pepper, remove seeds and finely dice. Toss the vegetables, chili and meat together.
3.
Rinse the scallions and cut diagonally into thin rings. Peel the garlic and finely chop. Mix the scallions and garlic with the lime juice and remaining oil mix, toss with the salad and serve.
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