Try this Thai Beef Salad Yr 11 HTY recipe, or contribute your own.
Suggest a better descriptionMethod:
1. Complete mise en place.
2. Prepare marinade/dressing. Divide in half.
3. Place meat in marinade for 10 minutes.
4. Prepare vegetable for salad.
5. Cook meat in fry pan until cooked but still tender. Meat may be just pink.
6. Cool meat slightly and finely slice across the grain.
7. Serve beef on mix of tomatoes, cucumber, onion, fresh coriander, and julienne capsicum.
8. Sprinkle a little of the dressing on the beef and serve the rest separate.
Presentation/Garnish
Chopped coriander and dressing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 382 | ||
Calories from Fat: 182 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 87mg | 27 % | |
Sodium 562.2mg | 19 % | |
Potassium 1348.4mg | 35 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 11.5g | ||
Protein 35.4g | 51 % | |
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: 382
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