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    You are in: Home / Recipes / Stir-Fried Lemongrass Beef With Asian Greens Recipe
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    Stir-Fried Lemongrass Beef With Asian Greens

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    • on October 06, 2006

      Very nice! This really reminded me of the Thai salads Yum nua (beef salad) and nam sohd (minced pork salad) I loved the combination of flavors, but I did add a few things to spice this up to our tastes and that is why I gave this 4 out of 5 stars. I added garlic and some chili paste to the salad dressing and added some oyster sauce when I stir fried the beef, and I also used Thai bird chilies instead of serranos. I think next time I'll add some fresh mint to the salad as well. I served this with steamed Jasmine rice and we all thought it was delicious. I love the nutritional addition of serving the beef over the mustard greens and bok choy and thai basil. I was afraid the greens may have too bitter a taste so I tossed them with the dressing and let the greens marinate in it to wilt slightly about 10 minutes before I topped it with the stir fried beef. I also poured the remaining dressing into the pan after the beef was done before pouring the entire mixture over a lovely platter that I had spread the greens salad over. Great, easy weekday recipe, thanks!

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    Nutritional Facts for Stir-Fried Lemongrass Beef With Asian Greens

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 509.8
    Calories from Fat 317
    Total Fat 35.2 g
    Saturated Fat 11.6 g
    Cholesterol 111.0 mg
    Sodium 1350.7 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 2.2 g
    Sugars 5.6 g
    Protein 35.8 g

    The following items or measurements are not included:

    mustard greens

    opal basil


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