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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stir-Fry Salad with Peanut Butter

Source: dLife

Stir-fried beef over an herbal salad, topped with a peanut butter sauce

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	156.7

Total Carbs	11.1 g

Dietary Fiber	3.1 g

Sugars	5.4 g

Total Fat	5.9 g

Saturated Fat	1.6 g

Unsaturated Fat	0.9 g

Potassium	94.0 mg

Protein	19.8 g

Sodium	272.8 mg

Dietary Exchanges 5.9 Fat, 1.2 Vegetables, 1.3 Meat, 0.1 Other Carbs, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine 2 garlic cloves, 1 tablespoon ginger, and 2 tablespoons soy sauce in a zip-top plastic bag. Add the steak. Seal and chill for a minimum of 1 hour, turning occasionally.
Using a blender, mix the remaining garlic, ginger, soy sauce, white wine vinegar, peanut butter, and brown sugar until smooth. Set aside.
Remove the steak from the marinade.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until hot. Add the steak and stir-fry for 4-6 minutes until browned.
Combine the salad greens and cilantro. Heap them in even portions onto plates. Top each salad mixture with the steak, bell pepper, tomatoes, and bean sprouts. Drizzle with the peanut mixture.