Note from original author: Aromatic Thai seasonings in the oil & vinegar dressing, blend deliciously with the ground beef & fresh salad greens.
1. For the Dressing: Whisk together the vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), sesame oil, sugar, ginger & 1/4 teaspoon of the garlic salt in a small bowl. Stir in the cilantro.
2. Working in batches if necessary, cook the meat in a large skillet over medium-high heat until it is no longer pink; about 5 minutes. Drain off the liquid. Season with the remaining 1/2 teaspoon of garlic salt.
3. Add the carrots & red pepper to the skillet & cook for 2 minutes.
4. Stir half of the dressing & the scallions into the meat mixture. Remove the skillet from the heat.
5. To Serve: Toss the salad greens with the remaining half of the dressing in a serving bowl. Spoon the meat mixture over top & serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 506 | ||
Calories from Fat: 376 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.7g | 56 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 616.9mg | 21 % | |
Potassium 560.7mg | 15 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.7g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database 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: 506
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