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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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