Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut | 1 oz (28g) | 161 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad | 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
- 1/2 cup prepared Italian dressing
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper
- SALAD:
- 1-1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
- 1 (10-ounce) package triple-rinsed European or Italian-style mixed greens (about 8 cups)
- 1-1/2 cups packaged shredded carrots
- 1/2 cup chopped unsalted dry-roasted peanuts
Directions
To make dressing, in a small bowl, combine all dressing ingredients.
To make salad, cut steak lengthwise in half, then crosswise into 1/4-inch-thick strips. In a medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let strand 10 minutes.
Meanwhile in a large bowl, combine mixed greens, carrots and peanuts; toss gently. Set aside.
In a large nonstick skillet, heat 2 tablespoons dressing over medium-high heat until hot. Stir-fry beef in 2 batches, 2 to 3 minutes each, or until outside surface is no longer pink. Arrange beef on salad. Drizzle with remaining (unused) dressing.
Category:Taiwanese Recipes
Category:Taiwanese Salads