Spicy Beef Salad
Ingredients 9 ingredients
- 1 tablespoon soy sauce
- 6 cups lettuce -- shredded spicy dressing
- 4 cups fresh mushrooms -- sliced
- 1 pound beef flank steak
- Cut
- 2 medium tomatoes -- chopped
- 2 teaspoons sugar
- 2 cups green onion, with tops-- thinly sliced
- 2 tablespoons sherry
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips across grain into l/s-inch slices.
- Toss beef, sherry, soy sauce and sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.
- Heat 10-inch non-stick skillet over medium-high heat until hot.
- Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain Repeat with remaining beef.
- Toss beef and onions in large bowl.
- Layer tomatoes, mushrooms and lettuce over beef.
- Cover and refrigerate at least I hour but no longer than 10 hours.
- Pour Spicy Dressing over salad; toss.
Plating
Cookware for this recipe
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Wok
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Frying pan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Colander