Asian Beef Salad

Name: Asian Beef Salad with Edamame and Radish
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Sirloin steak-deprecated; 20 Grams of Miso paste; 1 Tbsp of Vegetable oil; 1 Piece of Carrot; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 1 Piece of Baby gem lettuce; 125 Grams of Red radish; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Edamame beans; 40 Grams of Salted peanuts; 1 Piece of Shallots; 1 Piece of Lime; 20 ML of Soy sauce; 40 ML of Sweet chilli sauce

with Edamame and Radish

This crunchy salad is packed with Asian flavours.

152 Reviews

Cals 647 · Prot 47 · Carbs 47 · Fat 33

Low Carb

30 min

Asian Beef Salad with Edamame and Radish

This crunchy salad is packed with Asian flavours.

152 Reviews

Cals 647 · Prot 47 · Carbs 47 · Fat 33

Low Carb

Ingredients

Salad

Sirloin steak-deprecated

300 Grams

Miso paste 9*

20 Grams

Vegetable oil

1 Tbsp

Carrot

1 Piece

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Baby gem lettuce

1 Piece

Red radish

125 Grams

Salt

0.5 Tsp

Black pepper

1 Tsp

Edamame beans 9*

100 Grams

Salted peanuts 1*

40 Grams

Dressing

Shallots

1 Piece

Lime

1 Piece

Soy sauce 9*10*11*

20 ML

Sweet chilli sauce

40 ML

Allergens

*9 Soya, *1 Peanuts, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2704 / 647
Fats (g)	33
of which saturated (g)	8.7
Carbohydrates (g)	47
of which sugars (g)	24.2
Fibers (g)	11.6
Proteins (g)	47.1
Salt (g)	6.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry steak

Pat the steaks dry with kitchen paper and coat them in the miso paste. Heat a large pan with a drizzle of vegetable oil over a high heat. Once very hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

2 Prep vegetables

Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Chop the cucumber. Halve the cherry tomatoes. Chop the baby gem. Finely slice the radish. Peel and finely slice the shallots.

3 Prep dressing

Juice the limes into a bowl or jar. Add the soy sauce and sweet chilli sauce and whisk or shake until fully combined. Add the shallots - this is your dressing.