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Asian Beef Salad

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Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 30 minutes

Yield: 4 servings

Ingredients

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)

1/2 medium red onion, cut into thin wedges

3 Tbs chopped fresh cilantro

4 cups torn salad greens or sliced Napa cabbage

2 Tbs chopped peanuts (optional)

Citrus-Soy Dressing:

2 Tbs fresh lime juice

2 Tbs soy sauce

1 Tbs sugar

2 tsp dark sesame oil

1 serrano pepper, seeded, finely chopped

1 large clove garlic, minced

Directions

Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.

Whisk dressing ingredients in small bowl until blended.

Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.

Nutrition facts

Serving Size 1 serving
Calories 424
Calories from Fat 279 (66%)
% Daily Value*
47%Total Fat 31g
56%Saturated Fat 11.1g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 13.5g
30%Cholesterol 91mg
16%Sodium 383mg
17%Potassium 590mg
3%Total Carbohydrate 8g
6%Dietary Fiber 1.5g
Sugars 4g
Sugar Alcohols 0g
58%Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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