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East-West Roast Beef Salad
East-West Roast Beef Salad
Sliced roast beef tossed with mixed greens, rice noodles, mushrooms, broccoli and tomatoes, served with lemony sesame dressing.
Yield: 24 servings
1. Combine oil, vinegar, lemon juice, soy sauce, sesame oil, garlic, cilantro and sugar; whisk to blend.
Peanut oil2 cups
White rice vinegar1 cup
Lemon juice1/2 cup
Reduced-sodium soy sauce1 cup
Sesame oil1/2 cup
Garlic, minced1 ounce
Cilantro, chopped1/4 cup
Sugar3/4 teaspoon
2. Cut beef into 1/4-inch julienne; toss with 3/4 cup of the dressing to coat.
Roast beef, sliced 1/4-inch thick4 1/2 pounds
3. In large bowl gently toss together all ingredients except sesame seeds; sprinkle with sesame seeds.

4. Serve the remaining dressing on the side.
Mixed lettuce leaves, torn1 1/2 pounds
Rice noodles, fried6 ounces
Mushrooms, sliced1 1/8 pounds
Fresh broccoli florets, steamed12 ounces
Tomato slices12 ounces
Green bell pepper, sliced6 ounces
Red bell pepper, sliced6 ounces
Sesame seeds, toasted2 tablespoons

Nutrition information per serving: 415 calories; 30 g fat(5 g saturated fat; 13 g monounsaturated fat); 65 mg cholesterol; 418 mg sodium; 12 g carbohydrate; 2.0 g fiber; 26 g protein; 8.7 mg niacin; 0.6 mg vitamin B6; 2.8 mg vitamin B12; 3.2 mg iron; 36.4 mg selenium; 6.1 mg zinc; 104.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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