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Shanghai Beef Salad
RecipeBeef Cuts
Shanghai Beef Salad
Flank steak grilled and sliced, served on a bed of lettuce, rice noodles, mushrooms, bell peppers, broccoli and tomatoes with a light soy dressing on the side.
Yield: 24 servings
1. Combine oil, soy sauce, vinegar, lemon juice, sesame oil, garlic, cilantro and sugar; whisk to blend.
Peanut oil1 3/4 cups
Reduced-sodium soy sauce7/8 cup
White rice vinegar7/8 cup
Lemon juice7 tablespoons
Sesame oil7 tablespoons
Garlic, minced3/4 ounce
Cilantro, chopped1/2 ounce
Sugar1/2 teaspoon
2. Cut grilled steak into thin slices.
Beef Flank Steak (IMPS/NAMP 193), grilled4 1/2 pounds
Lettuce1 1/2 pounds
3. For each serving: Line salad plate with 1 ounce lettuce leaves. Arrange 1/4 ounce noodles, 3 ounces beef, 3/4 ounce mushrooms, 1/2 ounce each broccoli, tomatoes and bell peppers over lettuce.

Sprinkle with 1/4 teaspoon sesame seeds; garnish with cilantro. Serve with 1-1/2 ounces dressing.
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: 406 calories; 28 g fat(6 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 490 mg sodium; 11 g carbohydrate; 1.9 g fiber; 27 g protein; 10.9 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 2.2 mg iron; 30.3 mg selenium; 4.7 mg zinc; 99.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline
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