Beef Steak Salad

Name: Beef Steak Salad
Yield: 1104 g
Ingredients: Stir-fried Button Mushrooms 25 side dish bowl; Roasted Garlic 6 clove; Top Round Beef 100 serving; Red Kidney Beans 50 serving; World Sweet Corn 30 g; Rose Flower 305 ml; Red Mustard Greens 70 g; Blanched Red Swiss Chard 70 serving; Radicchio 50 serving; Romaine Lettuce 35 serving (10 leaves); Iceberg Lettuce 50 serving; Black Olive Pickles 24 piece; Boiled Egg 45 piece; Cherry Tomato 36 piece; Red Bell Pepper 32 piece; Dried Cranberries 10 serving (10 pieces); Roasted Almonds 5 whole; Onion Flake Topping 5 g; Pineapple 56 slice; One Piece of Tofu 100 serving

719 kcal

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Ingredients

Main ingredients

Stir-fried Button Mushrooms 0.5 side dish bowl
Roasted Garlic 3 clove
Top Round Beef 1 serving
Red Kidney Beans 0.5 serving
World Sweet Corn 30 g
Rose Flower 305 ml
Red Mustard Greens 70 g
Blanched Red Swiss Chard 0.7 serving
Radicchio 0.5 serving
Romaine Lettuce 0.5 serving (10 leaves)
Iceberg Lettuce 1 serving
Black Olive Pickles 8 piece
Boiled Egg 1 piece
Cherry Tomato 3 piece
Red Bell Pepper 0.4 piece
Dried Cranberries 1 serving (10 pieces)
Roasted Almonds 5 whole
Onion Flake Topping 5 g
Pineapple 1 slice
One Piece of Tofu 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.15 g 44%

Protein 53.39 g 30%

Fat 20.77 g 26%

Serving size 1104g

Cooking steps

1

Season the beef with salt and pepper.
2

Heat olive oil in a pan and grill the beef.
3

Cut the beef into appropriate bite-sized pieces.
4

Wash and prepare vegetables (romaine, iceberg lettuce, cherry tomatoes, etc.).
5

Place the vegetables on a plate and top with the grilled beef.
6

Finish by adding your choice of dressing.

Beef Steak Salad

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