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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

Thai Orange Beef Salad

Source: dLife

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

Nutrition Facts

Makes 6 servings
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	1.3 g

Potassium	487.8 mg

Protein	11.8 g

Sodium	469.0 mg

Dietary Exchanges 8.3 Fat, 1.2 Vegetables, 0.3 Fruits, 1.3 Meat, 0.2 Other Carbs, 0.2 Starch,

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

Coat large skillet with cooking spray.
Cook beef until just done in center, about 90 seconds.
Drain liquid and add steak to large salad bowl.
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.
Add lettuce, cucumber, red onion, water chestnuts, mandarin oranges, and red bell pepper to salad bowl. Toss well.
In small bowl, whisk orange juice concentrate, rice vinegar, soy sauce, vegetable oil, sesame oil, garlic, ginger, and orange zest.
Drizzle dressing over salad. Toss well and serve.