4 Serves
45 Mins
Preheat your grill to high heat. Sear the beef on all sides until the exterior is lightly browned but the center remains rare.
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Vitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
229 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
846 mg / 4,700 mgSodium
2138 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
10 g / 20 gCholesterol
123 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Immediately transfer the seared beef into a bowl filled with ice and water to stop the cooking process. Let it sit for a few seconds, then remove and pat dry with a clean kitchen towel.
Wrap the dried beef tightly in plastic wrap and refrigerate for at least 15 minutes to firm up the meat for easier slicing.
While the beef chills, cut the lemon into wedges. Using a sharp knife, peel the daikon radish into paper-thin sheets, then roll and slice them into long, thin strips. Repeat this process with the cucumber.
Remove the beef from the refrigerator and slice it into thin pieces. Arrange the beef, daikon strips, and cucumber on a serving dish. Garnish with chopped green onions.
Pour soy sauce into small individual bowls. Serve the beef alongside the dipping sauce, allowing guests to dip the meat to taste.
25
g95
g20
g
Yemeni
