THAI ORANGE BEEF SALAD

Thai Orange Beef Salad


Warm steak, snow peas, water chestnuts, and mandarin oranges topped with an orange-ginger dressing. 

Preparation time: 10 minutes
Cooking time: 3 minutes


Ingredients

8 oz top sirloin steak , sliced thin
1 cooking spray
1 3/4 cup snow peas , halved
5 cup romaine lettuce , washed, dried, and torn into bite size pieces (well packed)
1 medium cucumber , chopped
3/4 cup red onion, sliced , very thin
6 oz sliced water chestnuts (3/4 cup)
3/4 cup mandarin oranges, canned, with juice, drained
1 medium red bell peppers , sliced
1 1/2 tbsp frozen orange juice concentrate , thawed
1 tbsp rice vinegar
2 tbsp soy sauce
2 tsp vegetable oil
2 tsp sesame oil
1 tsp minced garlic
3/4 tsp fresh ginger root , minced
1/2 tsp grated orange peel

Directions 1 Coat large skillet with cooking spray.
2 Cook beef until just done in center, about 90 seconds.
3 Drain liquid and add steak to large salad bowl.
4 In small saucepan, boil 2 cups of water. Add snow peas cook for 1 minute. Drain, rinse under cold water, and drain again; add to salad bowl with steak.
5 Add lettuce, cucumber, red onion, water chestnuts, mandarin oranges, and red bell pepper to salad bowl. Toss well.
6 In small bowl, whisk orange juice concentrate, rice vinegar, soy sauce, vegetable oil, sesame oil, garlic, ginger, and orange zest.
7 Drizzle dressing over salad. Toss well and serve.

Nutrition Facts
Makes 6 servings
Serving Size: 1 serving
Amount Per Serving
Calories	179.7
Total Carbs	15.1 g
Dietary Fiber	2.9 g
Sugars	8.5 g
Total Fat	8.3 g
Saturated Fat	2.4 g
Unsaturated Fat	5.9 g
Potassium	487.8 mg
Protein	11.8 g
Sodium	469 mg
Dietary Exchanges 1 Fat, 1/4 Fruit, 1 1/4 Meat, 1 1/4 Vegetable