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Recipe Name: Beef and Broccoli Salad Source: Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Salad Used in Baskets: No Base: Beef Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 8.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $7.89 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 0 Comments: If you prefer, you can use cayenne pepper (about 1/4 teaspoon) instead of the teaspoon of crushed red pepper.

Ingredients: 1 to taste salt and pepper 1.25 Pounds broccoli florets and stem cut into chunks 1 Each ginger root 1-inch piece 2 Tablespoons vinegar, rice wine Optional Ingredients: 8 Each pepper, pepperoncini chopped Add to shopping list Directions: Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes. In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool. Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, limejuice, vinegar, and crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

Nutrition per Serving:
Calories:	581	Total Carbs:	29.3	Net Carbs:	0.0
Cholesterol:	114.0	Fat:	33.5	Protein:	41.60
Fiber:	7.48	Sodium:	159.50

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