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INGREDIENTS
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4-6 Servings
Dressing
3 tablespoons Chinese white rice vinegar
1 tablespoon garlic, finely chopped
salt
pepper
2 teaspoons sesame oil
3 tablespoons peanut oil
6 tablespoons spring onions, finely sliced
Marinade |
1 tablespoon fish sauce (nuoc mam or nam pla)
1 tablespoon soy sauce
1 teaspoon sugar
pepper
Salad
1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
3 tablespoons peanut oil
5 tablespoons garlic, coarsely chopped
8 ounces soft salad leaves (2 cups) |
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METHODS
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1. In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
2. Gradually beat in the sesame oil and peanut oil.
3. Stir in the onions; then, set aside.
4. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
5. Heat wok over high heat until very hot, then add peanut oil.
6. When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
7. Remove with a slotted spoon and drain on paper towels.
8. Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
9. Remove and let drain through a sieve.
10. Add the leaves to the dressing in the bowl and toss thoroughly to coat.
11. Garnish with garlic and top with beef.
12. Serve immediately. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 558
Calories from Fat 445 (79%)
Amount Per Serving %DV
Total Fat 49.5g 76%
Saturated Fat 14.4g 72%
Polyunsat. Fat 8.4g
Monounsat. Fat 22.0g
Trans Fat 0.0g
Cholesterol 79mg 26%
Sodium 672mg 28%
Potassium 407mg 11%
Total Carbohydrate 6.3g 2% |
Dietary Fiber 0.5g 2%
Sugars 1.6g
Protein 22.0g 44%
Vitamin A 90mcg 1%
Vitamin B6 0.6mg 30%
Vitamin B12 2.5mcg 41%
Vitamin C 5mg 9%
Vitamin E 2mcg 9%
Calcium 38mg 3%
Magnesium 35mg 8%
Iron 2mg 12% |
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