Warm Beef SaladTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:140.5 kcal
Proteins:8.8 g
Fats:10.5 g
Carbohydrate:2.8 g
Fibers:0.6 g
Sugar:1.2 g
Cholesterol:26.8 mg
Sodium:126 mg
Calcium:27.8 mg
Energy:597 kcal
Proteins:37.4 g
Fats:44.6 g
Carbohydrate:11.7 g
Fibers:2.5 g
Sugar:5.1 g
Cholesterol:113.8 mg
Sodium:535.7 mg
Calcium:118.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
700
g
beef tenderloin
1
white onion
3
cloves of garlic
5
ml
sweet peppper or chili paste
30
ml
lime juice
250
g
cherry tomatoes
200
g
chinese or white cabbage
1
cucumber
4
sprigs of fresh mint
1
small basket of bean sprouts
30
ml
soy sauce
60
ml
peanut oil
METHOD
- Slice the beef very thinly. Peel and thinly slice the onion. Peel and crush the garlic.
- Halve the cherry tomatoes. Cut the cabbage into thin strips; wash and pat dry.
- Cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Cut the flesh into thin slices.
- Rinse and drain the bean sprouts.
- Heat half the oil in a wok; stir fry the beef slices until browned. Set aside.
- Heat the remaining oil in the wok; stir fry the onion and garlic for two minutes over high heat; stir in the chili paste.
- Return the beef to the wok; add the sauces, lime juice, tomatoes and cabbage and cook 3 minutes.
- Place the mixture onto a platter and add the mint, cucumber and soy sauce. Mix gently and serve immediately.
