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Thai Orange Beef Salad
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 3 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1 1/2 Meat , 1/2 Other Carbs , 1/2 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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8 oz  top sirloin steak
1 each  cooking spray
1 3/4 cup  snow peas
5 cup  romaine lettuce
1 each  medium cucumber
0 3/4 cup  red onion, sliced
6 oz  sliced water chestnuts
0 3/4 cup  mandarin oranges, canned, with juice, drained
1 each  medium red bell peppers
1 1/2 tbsp  frozen orange juice concentrate
1 tbsp  rice vinegar
2 tbsp  soy sauce
2 tsp  vegetable oil
2 tsp  sesame oil
1 tsp  minced garlic
0 3/4 tsp  fresh ginger root
0 1/2 tsp  grated orange peel
  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.

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