Korean Beef And Pickled Vegetables Salad Recipe
Recipe By Taste
Jill dupleix shows us how to lighten up a quickly seared steak with crunchy, sweet, pickled vegetables and the bite of ginger.
4.4
15 Rating -
Rate
Non Vegdiet
38minstotal
30minsPrep
8minsCook
38m.total
30m.Prep
8m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Korean Beef And Pickled Vegetables Salad Recipe
- 1/4 centimeter 1 lebanese cucumber, seeds removed, thick
- 1/2 tablespoon Rice vinegar
- 1/4 tablespoon Caster sugar
- 1/4 Carrot
- 1/4 Red capsicum
- 1/4 Long red chilli
- 50 gram 2 beef steaks, trimmed
- 1/2 tablespoon Extra virgin olive oil
- 1/4 Garlic Clove, Crushed
- 1/2 teaspoon Soy sauce
- 1/4 teaspoon Sesame oil
- 1/4 tablespoon Honey
- 0.08 cup Coriander sprigs
- 1/2 tablespoon Pickled Ginger
Nutrition
value
value
262
calories per serving
17 g Fat13 g Protein13 g Carbs3 g FiberOther
Current Totals
- Fat17g
- Protein13g
- Carbs13g
- Fiber3g
MacroNutrients
- Carbs13g
- Protein13g
- Fiber3g
Fats
- Fat17g
Vitamins & Minerals
- Calcium148mg
- Iron5mg
- Vitamin A1007mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B12< 1mcg
- Vitamin C5mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium55mg
- Manganese< 1mg
- Phosphorus182mg
- Selenium8mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste