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Zesty Vegetable Beef Salad
Source: dLife

Broiled, sliced steak seasoned with chili powder and served over jicama, hearts of palm, bell peppers, and bean sprouts.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 293.6
Total Carbs 22.9 g
Dietary Fiber 7.5 g
Sugars 5.3 g
Total Fat 6.7 g
Saturated Fat 2.3 g
Unsaturated Fat 0.6 g
Potassium 499.4 mg
Protein 33.4 g
Sodium 382.5 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 3 1/2 Meat , 1/2 Starch , 4 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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1 lb  top sirloin steak, lean
2 tbsp  chili powder
0 1/2 cup  taco sauce
1 tbsp  Worcestershire sauce
0 1/2 tsp  dry mustard
15 oz  canned palm hearts
1 each  Jicama, fresh, small
1 each  medium red bell peppers
2 cup  fresh bean sprouts
2 tbsp  fresh chives
1 each  cooking spray
  1. Lightly coat broiler rack with cooking spray, preheat broiler.
  2. Rub both sides of steak evenly with chili powder and place on broiler rack 5 inches from heat source.
  3. Broil 5 minutes per side for medium. Remove to cutting board. Let stand 5 minutes.
  4. In small bowl. whisk together taco sauce, Worcestershire, and mustard powder.
  5. In large serving bowl, add hearts of palm, jicama, bell pepper, and sprouts. Add taco sauce mixture, toss well to coat.
  6. Slice steak, against the grain and on an angle, into 12 slices and place over salad.
  7. Sprinkle with chives and serve.

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