Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.9% of RDA
• Calories: 25.4% of RDA
• Carbs: 20.6% of RDA
• Fat (total lipid): 36.7% of RDA
• Fiber: 49.9% of RDA
• Fructose: 3.3% of RDA
• Protein: 18.3% of RDA
• Sodium: 45.2% of RDA
• Sugar: 39.2% of RDA
• Vitamin A (IU): 359% of RDA
• Vitamin B6: 32.0% of RDA
• Vitamin C: 30.9% of RDA
• Iron: 1.6% of RDA
• Magnesium: 49.8% of RDA
• Manganese: 29.9% of RDA
• Niacin: 38.2% of RDA
• Potassium: 47.2% of RDA
• Zinc: 27.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
MARINADING THE STEAK
1.
Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
PREPARING THE SAUCE
2.
Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl.
GRILLING THE STEAK
3.
Preheat an outdoor grill or a grill pan for medium-high heat and lightly oil the grate.
4.
Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cook a few minutes longer according to preference.
5.
Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
ASSEMBLING THE SALAD
6.
Place 1 cup of spinach on a plate. Sprinkle some sliced onion, shredded carrot, and diced cucumber over the spinach.
7.
Place a few strips of beef over the vegetables.
8.
Sprinkle with sesame seeds and drizzle with the rice vinegar dressing. Drizzle a bit of soy sauce over the top as well and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 508
Protein 20.6 g
Carbohydrates 56.6 g
Iron 0.33 mg
Fiber 14.0 g
Calcium 29.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
