Try this Thai Hot Beef Salad recipe, or contribute your own.
Suggest a better descriptionTear romaine and leaf lettuce in bite-size pieces. Carefully remove whole endive leaves from stalk. Enclose greens in plastic bag and refrigerate. In a shallow dish, combine 2 Tbs each oil, lime juice and soy sauce. Add beef strips to this marinade, stir well and let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor combine 1/2 cup oil, remaining 2 Tbs lime juice, remaining 1 Tbs soy sauce, ginger, brown sugar, garlic and jalapenos (use 3 if more hot is desired!). Process until pureed and set aside. In a heave skillet, heat remaining 2 Tbs oil. When oil is hot, drain beef strips (reserve marinade); add beef to skillet and quickly stir-fry just until browned on outside. Mix reserved marinade into dressing. To serve, place chilled greens in a large heatproof salad bowl; top with hot beef strips. Rinse out hot skillet with dressing, scraping down sides and bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes and chopped green onions; toss. Garnish with butterflied green onions and serve immediately. Makes 4 servings. From the
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 377 | ||
Calories from Fat: 365 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 0mg | 0 % | |
Sodium 378.2mg | 13 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.4g | ||
Protein 0.7g | 1 % | |
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: 377
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