Marinate the filet for at least 30 minutes in 3T soy sause, 1T frest lime juice, 1T chili paste, 1T peanut oil. Then grill appropriately.
For salad dressing, combine 1/4c lime juice, 1T soy sauce, 1 T ginger, 1T rice vinegar, 1T finely diced shallot, 1T finely grated ginger, 2t sugar, and 2T peanut oil. Let sit for 10 minutes before spreading on salad.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 2|
|Calories from Fat: 185 (65%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 0mg||0 %|
|Sodium 552.2mg||19 %|
|Potassium 402.8mg||11 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 22.5g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 283
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