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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

Asian Beef Salad

Source: dLife

Wok seared beef mingled with Asian flavors and served warm over a simple salad.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	229.6

Total Carbs	4.6 g

Dietary Fiber	1.1 g

Sugars	2.6 g

Total Fat	9.7 g

Saturated Fat	3.1 g

Unsaturated Fat	1.1 g

Potassium	492.9 mg

Protein	28.8 g

Sodium	303.2 mg

Dietary Exchanges 9.7 Fat, 0.6 Vegetables, 3.2 Meat, 0.0 Other Carbs, 0.0 Starch, 0.0 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

1.0
1 tbsp peanut oil 1.5
1 1/2 lb flank steak 2.0
2 each medium garlic cloves 0.5
0 1/2 cup rice vinegar 1.0
1 tbsp oyster sauce 1.0
1 tbsp low sodium soy sauce 0.5
0 1/2 oz honey 6.0
6 cup romaine lettuce 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 cup chopped scallions 1.0
1 tbsp sesame seeds

Directions

Heat oil in wok over medium-high. Add steak strips and stir fry until cooked. Stir in garlic and stir fry 1 additional minute.
In small bowl, whisk vinegar, oyster sauce, soy sauce, and honey. Pour over steak and bring to boil. Remove from heat.
In serving bowl, toss lettuce, celery, and scallion. Arrange warm steak over salad and sprinkle with sesame seeds.