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Tangy Steak Salad

fast.cook's picture
Ingredients
  Olive oil/Vegetable oil 1 Tablespoon
  Beef boneless top sirloin steak 1 Pound, thinly sliced
  Dijon mustard 3 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Iceberg lettuce 4 Cup (64 tbs) (Bite Size Pieces)
  Sliced celery 1 Cup (16 tbs)
  Green onions 4 , sliced
  Red bell pepper 1 Small, sliced
Directions

Heat oil in 10-inch skillet over high heat until hot.
Cook beefsteak about 2 minutes, stirring constantly, until brown; drain.
Stir in mustard and parsley; keep warm.
Toss lettuce, celery, green onions and bell pepper.
Divide among 4 dinner plates.
Top with steak mixture.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef

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4.03889
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 927 Calories from Fat 427

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 10.5 g52.7%

Trans Fat 0 g

Cholesterol 213.3 mg71.1%

Sodium 934.8 mg38.9%

Total Carbohydrates 26 g8.8%

Dietary Fiber 11 g44%

Sugars 13 g

Protein 94 g188.4%

Vitamin A 175.7% Vitamin C 355.2%

Calcium 14.7% Iron 20.1%

*Based on a 2000 Calorie diet

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Tangy Steak Salad Recipe