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Nutrition Facts
Serving Size 328 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 17 g 6%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 20 g
Vitamin A 80% Iron 15%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hot Cold Asian Salad
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
6  People


Recipe makes 6 Servings

1 Lb beef stir-fry, cut in 1/4 inch thick, bite size pieces
2 Tbsp H-E-B Cornstarch
10 Oz ground red pepper
1 cucumber, chopped
1 cup(s) grape tomatoes, sliced in half
1 cup(s) carrots, grated
1 Tbsp Hill Country Fare Canola Oil
1/2 cup(s) white onion
16 Oz H-E-B frozen Broccoli Cuts
2 Tbsp lite soy sauce
3 Tbsp Central Market Peanut Butter
1/4 cup(s) H-E-B Peanuts, roughly chopped
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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 for 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 and serve.



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