Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
418
Calories
29g
Protein
29g
Fat
11g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. skirt steak, at room temperature
- 2 Tbs. plus 1/4 cup canola oil
- Salt, to taste
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- Juice from 2 limes
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tsp. hot or spicy mustard
- 1 Tbs. soy sauce
- 2 Tbs. Asian fish sauce
- 5 oz. mixed baby greens
- 1/4 cup fresh mint leaves
- 2 heads baby bok choy, bases, tops and tough
- leaves trimmed and thinly sliced crosswise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes