Beef And Broccoli Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
654
FAT
124%
CHOL
75%
SOD
45%

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Ingredients for 4 servings

1 cup pea pods, sliced on an angle

1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks

1/4 cup vegetable oil

Vegetable oil cooking spray

1/4 cup duck sauce or sweet and sour sauce

1 sack mixed baby greens, 6 to 8 ounces

1 red bell pepper, seeded and very thinly sliced

Salt and pepper

4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick

1 lime, juiced

4 scallions, sliced on an angle, 1-inch pieces

8 hot cherry peppers or pepperoncini, chopped

1-inch ginger root, finely chopped

1/2 to 1 teaspoon crushed red pepper flakes

1 cup shredded carrots

2 tablespoons rice wine vinegar or white vinegar

2 tablespoons chopped cilantro leaves, optional

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