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🥗 Ensalada de espárragos y ternera con guisantes

421 kcal · 30 min · 4 raciones

Ingredientes

• 700 g espárragos verdes
• 4 cda aceite de sésamo (o aceite de cacahuete)
• Sal
• Pimienta
• 400 g solomillo de ternera (2 solomillos)
• 10 g hierba de limón (1 tallo)
• 1 guindilla roja
• 1 lima
• 2 cda salsa de pescado clara
• 2 cdta miel
• 150 g guisantes verdes (frescos pelados o congelados)
• 150 g verdolaga (o berro)
• 20 g cilantro (1 manojo)
• 15 g virutas de coco o rallado de coco (2 cda)

Preparación

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody ends of the stalks.
3. 3. Peel the bottom third of the asparagus stalks.
4. 4. Heat one tablespoon of oil in a pan or grill pan.
5. 5. Sauté the asparagus over medium heat for about five to seven minutes.
6. 6. Turn the asparagus several times during cooking.
7. 7. Season the asparagus with salt and pepper.
8. 8. Remove the asparagus from the pan and set it aside.
9. 9. Rinse the beef steaks and pat them dry.
10. 10. Heat one tablespoon of oil in the same pan.
11. 11. Fry the meat on each side over high heat for about three minutes.
12. 12. Season the meat with salt and pepper.
13. 13. Remove the meat from the pan.
14. 14. Let the meat rest covered for ten minutes.
15. 15. Remove the outer leaves from the lemongrass.
16. 16. Press the lemongrass stalks several times with a knife.
17. 17. Finely chop the lemongrass.
18. 18. Halve the chili pepper lengthwise.
19. 19. Remove the seeds from the chili pepper.
20. 20. Wash the chili pepper.
21. 21. Finely chop the chili pepper.
22. 22. Squeeze the lime.
23. 23. Whisk the lime juice with the lemongrass.
24. 24. Add the chopped chili.
25. 25. Add the fish sauce.
26. 26. Add the honey.
27. 27. Add the remaining oil.
28. 28. Season the dressing with salt and pepper.
29. 29. Boil the peas in salted boiling water for three to four minutes.
30. 30. Shock the peas with cold water.
31. 31. Drain the peas.
32. 32. Wash the purslane and the coriander.
33. 33. Shake the vegetables dry.
34. 34. Pluck the coriander leaves.
35. 35. Arrange the purslane, coriander, asparagus, and peas on plates.
36. 36. Slice the meat into thin pieces.
37. 37. Place the meat slices on top of the salad.
38. 38. Drizzle the salad with the dressing.
39. 39. Sprinkle the salad with coconut chips.
40. 40. Serve the salad.

Nutrición por ración

• kcal: 421
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 13 g