Sesame-crusted beef and tofu with edamame salad

Votes: 2

How to Make - Sesame-Wrapped Beef and Tofu with Edamame Salad

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 28 G., saturated fats 7 G., proteins 43 G., carbohydrates 20 G., fiber 7 G., cholesterol 79 mg, sodium 998 mg, sugar 7 G.

Prepare a healthy, protein-rich dinner! This sesame-crusted beef and tofu salad provides the recommended daily protein intake while being under 500 calories per serving. This dish is also packed with flavor. The dressing, which doubles as a marinade, is made with ginger, garlic, and fish sauce—a whole bouquet of vibrant flavors. Asian cuisine lovers will be delighted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp vegetable oil + extra for greasing
2 tablespoons fish sauce
2 tablespoons grated peeled ginger root
3 cloves garlic, grated
450 g skirt steak, cut into 1 cm wide strips.
3 tbsp. l. spiced rice vinegar
3/4 cup frozen shelled edamame beans
1 package (340 g) of broccoli kale salad
2 cucumbers, thinly sliced
1/4 cup sesame seeds
1 package (9400g) extra-firm tofu, patted dry and cut lengthwise into 4 pieces
0.5 cup coarsely chopped fresh cilantro and/or mint

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large bowl, combine the vegetable oil with the fish sauce, ginger, and garlic. Transfer 2 tablespoons of the mixture to a large zip-lock plastic bag and add the steak. Cover well and let marinate for 10 minutes. Mix the rice vinegar in a bowl with the remaining marinade and set aside.
Meanwhile, microwave the edamame according to package directions. Add the edamame, broccoli salad, and cucumbers to the bowl with the dressing, toss to combine, and set aside.

Heat a grill pan over medium heat and brush with vegetable oil. Sprinkle the steak with sesame seeds and toss to coat, pressing firmly. Grill the steak and tofu until the steak is cooked through and the tofu is charred, about 4 minutes per side. Top each serving of vegetable salad with a slice of tofu, some steak, and some greens.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Main courses / Meat / Food Network - recipes / Asian cuisine / Vietnamese cuisine

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