Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 106
Calories from Fat 61 (57%)
Amount Per Serving %DIV
Total Fat 6.7g 10%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 289.5mg 13%
Potassium 46.7mg 1%
Total Carbohydrate 5.7g 2%
Dietary Fiber 1g 4%
Sugars 1.9g
Protein 2.5g 5%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
A mixture of Chinese five spice powder and black peppercorns make a delicious rub for this Thai beef salad. Red chilies give the dressing an extra kick.
Prep time
20 min
Cook time
6 min
Ready In
26 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  sesame oil
3 Tablespoon(T)  vegetable oil
1/2   lemongrass stalk, chopped finely
2   fresh red chilies, seeded and sliced
3 Tablespoon(T)  thai soy sauce
1   red bell pepper, seeded and sliced thinly
4   shallots, sliced finely
1   1 inch piece ginger, chopped finely
3/4 Cup(c)  bean sprouts
1 Teaspoon(t)  chinese five spice powder
2 Tablespoon(T)  black peppercorns, crushed
4   fillet steaks (4 ounces each)


Wash the steaks and pat dry on paper towels. Mix the peppercorns with the five spice and press onto all sides of the steaks. Cook on a grill pan or under a broiler for 2 to 3 minutes each side, or until cooked to your liking. Meanwhile mix the bean sprouts, half the ginger, shallots and bell pepper together and divide between 4 plates. Mix the remaining ginger, soy sauce, chilies, lemon grass and oils together. Slice the beef and arrange on the vegetables. Drizzle with the dressing and serve immediately.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Peppered Beef Salad
Enter multiple addresses on separate lines or separate them with commas.