Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Radicchio | not in our table | 0 |
| Endive | not in our table | 0 |
| Roasted Peanut | 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 pound boneless beef top sirloin steak, cut 1 inch thick
- 8 cups mixed lettuce greens, such as romaine, radicchio, endive
- 1 1/2 cup packaged shredded carrots
- 1/2 cup chopped unsalted dry roasted peanuts
- Dressing
- 1/2 cup prepared Italian dressing
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper
Directions
In small bowl, combine dressing ingredients; whisk until blended
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In medium bowl, combine beef and #tablespoons dressing mixture; toss to coat. Let stand 10 minutes.
Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss.
Arrange on platter.
In wok or large nonstick skillet, heat 2 tablespoons dressing mixture over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry #2 to 3 minutes or until outside surface is no longer pink. Arrange beef on salad; drizzle remaining dressing mixture over salad.
Tip: Beef flank or top round steak may be substituted for beef top sirloin steak.
This recipe for Tasty Taiwan-Ease Beef Salad serves/makes 4
Category:Taiwanese Recipes
Category:Taiwanese salads