Asian Steak Stir-Fry Salad

The recipe Asian Steak Stir-Fry Salad can be made in approximately 12 hours and 30 minutes. For $6.09 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 52g of protein, 60g of fat, and a total of 761 calories. It is a good option if you're following a gluten free and dairy free diet. A couple people really liked this salad. It is perfect for valentin day. This recipe is liked by 41 foodies and cooks. It is a pricey recipe for fans of Asian food. It is brought to you by Allrecipes. Head to the store and pick up baby spinach, onion, ground pepper, and a few other things to make it today. With a spoonacular score of 90%, this dish is outstanding. Try Asian Flank Steak Stir-Fry, Asian Flank Steak Stir-Fry, and Asian Steak Topped with Bell Pepper Stir-Fry for similar recipes.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 cup fresh baby spinach

1 tablespoon chopped fresh ginger root

1/2 green bell pepper, chopped

2 tablespoons chopped green onion

1 teaspoon ground black pepper

1/4 onion, chopped

1/4 cup peanut oil

1 tablespoon chopped serrano pepper

1 pound skirt steak, sliced into strips

2 tablespoons soy sauce

1/4 cup balsamic vinaigrette salad dressing

Equipment:

ziploc bags

whisk

bowl

frying pan

Cooking instruction summary:

Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours. Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette. Kitchen-Friendly View

 

Step by step:


1. Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag.

2. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.

3. Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown.

4. Serve over a bed of spinach with the balsamic vinaigrette.


Nutrition Information:

Quickview
761k Calories
52g Protein
59g Total Fat
7g Carbs
41% Health Score
Limit These
Calories
761k
38%

Fat
59g
92%

  Saturated Fat
13g
86%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
142mg
48%

Sodium
1171mg
51%

Get Enough Of These
Protein
52g
104%

Vitamin K
124µg
118%

Zinc
14mg
99%

Vitamin B12
4µg
81%

Selenium
50µg
73%

Vitamin B3
14mg
70%

Vitamin B6
1mg
59%

Vitamin B2
0.81mg
47%

Vitamin E
6mg
43%

Vitamin C
33mg
41%

Phosphorus
397mg
40%

Vitamin A
1669IU
33%

Manganese
0.63mg
31%

Iron
5mg
29%

Potassium
925mg
26%

Magnesium
79mg
20%

Vitamin B5
1mg
15%

Copper
0.29mg
15%

Vitamin B1
0.19mg
13%

Folate
50µg
13%

Fiber
1g
8%

Calcium
48mg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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