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Hot Cold Asian Salad

Healthy Savings, April 2012


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

12 minutes


6 servings


1  lb.  beef stir-fry, cut in 1/4 inch thick bite size pieces

2  Tbsp.  H-E-B Cornstarch

1  bag (10 oz.)  H-E-B Baby Spinach & Spring Mix

1  medium  cucumber, chopped

1  c.  grape tomatoes, sliced in half

1  c.  grated carrots

1  Tbsp.  Hill Country Fare Canola Oil

1/2  c.  chopped onion

1  bag (16 oz.)  H-E-B Frozen Broccoli Cuts

2  Tbsp.  lite soy sauce

3  Tbsp.  Central Market Peanut Butter

1/4  c.  peanuts, roughly chopped


Dip beef in cornstarch, lightly coating each piece. Let rest about 8 minutes to allow cornstarch to stick.

Meanwhile, toss together salad mix, cucumber, tomatoes, and carrots. Set aside.

In a skillet or wok, heat oil over medium heat until hot, but not smoking. Add beef and onion to skillet and sauté 5 minutes. Add broccoli and continue to cook 5 minutes or until broccoli is tender and meat is cooked through.

Add soy sauce and peanut butter to broccoli and beef, cook 2 minutes, while stirring.

Serve beef and broccoli over the tossed salad. Drizzle with peanuts.
Nutritional Information
Calories: 310, Total Fat: 14g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 230mg, Carbohydrates: 16g, Dietary Fiber: 6g, Sugar: 5g, Protein: 26g
Healthy Savings, April 2012

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