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Rosa Letty Gonzalez
Vietnamese sandwich steak
A tasty asian recipe. The lunch contains the following ingredients: meat, steaks, oil, limes (pressed), Thai fish sauce, red pepper (in strips), watercress (75 g), fresh mint (a 15 g), fresh coriander (a 15 g), red onion (in half rings), carrot julienne (a 150 g) and petit pains (or 1 white baguette).
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Ingredients
Directions
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Heat up the grill pan. Fill steaks with 1 tbsp oil and roast in 1-2 min. Per side. Remove from pan and allow to cool. In a large bowl, mix lime juice with fish sauce and red pepper. Cut steaks transversely to the wire into narrow strips and mix through dressing. Place the meat covered in a refrigerator and allow it to soak for at least 30 minutes. Remove hard stalks from watercress. Pick herbs from stalks and coarse cracks. Mix in watercress, herbs, onion and carrot strips. Store in a refrigerator until use.
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bread rolls or cut into 4 pieces of sliced baguette. Mix salad and rest of oil through steak strips and distribute over rolls.
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Nutrition
360Calories
Sodium25% DV605mg
Fat15% DV10g
Protein50% DV25g
Carbs14% DV42g
Fiber44% DV11g
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