Thai Steak Salad
Thai steak salad - Green freshness meets spicy.
Healthy, because
Even smarter
Nutritional values
Cilantro has a detoxifying effect and supports the removal of toxins. Ginger and chili with their pungent substances ensure good blood circulation and stimulate fat burning.
If you don't like cilantro, you can easily replace it with parsley.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 85.8 μg | (143 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 22 ozs Flank Steak (or skirt or flap meat)
- salt
- 1 Tbsp sesame oil
- 2 red onions
- ¾ oz ginger (1 piece)
- 1 red chili pepper
- 1 Cucumber
- 2 ozs asian Fresh herbs (i.e. thai basil, cilantro)
- 1 Tbsp Rice vinegar
- 3 Tbsps Lime juice
- 2 Tbsps Fish sauce
- 1 tsp honey
- ground paprika
- Chili powder
- peppers
Preparation steps
Rinse the meat, pat dry and season with salt. Heat oil in a skillet and sear steak on both sides over high heat for 6-8 minutes each. Remove meat from pan and let rest.
Meanwhile, peel onions and ginger. Halve onions and cut into strips. Chop ginger. Halve chili pepper lengthwise, remove seeds, wash and cut into fine rings. Clean the cucumber, wash, quarter lengthwise and cut into slices. Wash herbs, shake dry and pluck off leaves.
Stir ginger with vinegar, lime juice, fish sauce, honey and 2-3 tablespoons water to a dressing. Season with paprika powder, chili powder, salt and pepper.
Slice meat and arrange on a platter with herbs, chili rings, cucumber and onions and drizzle with dressing.
