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Warm Salad Of Steak Strips And Spinach Recipe
|Beef top round steak||12 Ounce, cut 3/4 inch thick and trimmed of all visible fat (1 Whole)|
|Spinach||2 Cup (32 tbs), cut into 1/2 inch wide shreds|
|Bite size broccoli florets||1 1⁄2 Cup (24 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Defatted low sodium beef broth/Water||2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Grated ginger root||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 867 Calories from Fat 303
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 0.19 g0.97%
Trans Fat 0 g
Cholesterol 0.33 mg
Sodium 1139.3 mg47.5%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1.8 g7.2%
Sugars 5 g
Protein 114 g227.9%
Vitamin A 276.4% Vitamin C 440.9%
Calcium 20.4% Iron 26.7%
*Based on a 2000 Calorie diet
Broil 3" from the heat for 6 minutes.
Turn the steak over and broil for 6 to 8 minutes more or until cooked to desired doneness; cool.
Slice across the grain on the diagonal into 1/8'-thick strips.
Then cut each strip lengthwise in half and transfer the strips to a large bowl; set aside.
Place the spinach in a colander and set aside.
Fill a large saucepan with water and bring to a boil.
Add the broccoli and blanch for 30 seconds.
Immediately pour the hot water and broccoli over the spinach in the colander. (The hot water will blanch, but not cook, the spinach.) Drain the spinach and broccoli well and add them to the steak.
In a small bowl, stir together the vinegar, broth or water, soy sauce, honey, ginger and garlic.
Pour over the steak and vegetables.
Toss until coated.
Arrange on a platter and serve.