Nutritional Info

Nutrition Facts

Serving Size 1 (179g)

Calories 326
Calories from Fat 151 (46%)
Amount Per Serving %DIV
Total Fat 16.8g 26%
Saturated Fat 2.1g 11%
Monounsaturated Fat 9g
Polyunsaturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 12mg 4%
Sodium 1175.2mg 51%
Potassium 317mg 7%
Total Carbohydrate 36.9g 12%
Dietary Fiber 2.5g 10%
Sugars 19.1g
Protein 2.3g 5%

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Recipe Description
The mixture of warm, thinly sliced beef and cool lettuce leaves is a great summer dinner serving combination.
Prep time
40 min
Cook time
5 min
Ready In
45 min

Ingredients

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Serves To:USMetric
1   fresh red chili, seeded and finely chopped
1 Tablespoon(T)  lime juice
2 Tablespoon(T)  oyster sauce
2 Tablespoon(T)  sweet sherry
2 Tablespoon(T)  thai fish sauce
2 Tablespoon(T)  sesame oil
4   fresh mint leaves, to garnish
12 Ounce(oz)  red and green lettuce leaves
1/3 Cup(c)  roasted cashew nuts
1   red bell pepper, seeded and thinly sliced
1 Pound(lb)  rump steak
1 3/4 Ounce(oz)  dried oyster mushrooms

Preparation

Put the mushrooms in a heatproof bowl, cover with boiling water, and let stand for 20 minutes. Drain, then cut into slices. Preheat the broiler to medium or heat a ridged grill pan. To make the dressing, place all the ingredients in a bowl and whisk to combine. Cook the steak under the preheated grill or on the hot grill pan, turning once, for 5 minutes, or until browned on both sides but still rare in the center. Cook the steak longer if desired. Slice the steak into thin strips and place in a bowl with the mushrooms, bell pepper and nuts. Add the dressing and toss together. Arrange the lettuce on a large serving platter and place the beef mixture on top. Garnish with mint leaves. Serve at room temperature.

Additional notes

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Broiled Beef Salad
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