Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Carrot | 1 medium (61g) | 25 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 1¼ pound boneless pork top sirloin steak, cut 1 inch thick
- 8 cups mixed lettuce greens, such as romaine, radicchio, endive
- 1½ cup packaged shredded carrots
- ½ cup chopped unsalted dry roasted peanuts
- =
Directions
In small bowl, combine dressing ingredients; whisk until blended trim fat from pork steak.
Cut steak lengthwise in half and then crosswise into ¼-inch thick strips.
In medium bowl, combine pork and 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 pork, ½ at a time, and stir-fry 2 to 3 minutes or until outside surface is no longer pink.
Arrange pork on salad; drizzle remaining dressing mixture over salad.
Tip: beef top sirloin steak may be substituted for pork flank or top round steak.
Category:Taiwanese Salads
Category:Taiwanese Meat Dishes
Category:Pork loin Recipes
Category:Endive Recipes
Category:Romaine lettuce Recipes
Category:Radicchio Recipes
Category:Carrot Recipes
Category:Peanut Recipes
Category:Recipes that need photos