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Ingredientes
- 1 1/2 lb Lean cooked roast beef
- 1/2 x Spanish onion
- 2 x Oranges
- 2 x Warm yellow peppers
- 1/2 x Sweet red pepper
- 1/3 c. White wine
- 1/2 tsp Each oregano, cayenne, salt
- 1/4 tsp Black pepper
- 1 c. Extra virgin olive oil Lettuce, leaf or possibly Boston Sprigs of fresh coriander ( if available)
Direcciones
- Cut roast beef into thin julienne strips and place in large bowl. Cut onion into very thin slices and toss with beef. Peel oranges and holding over bowl, cut into segments between membranes. Throw away membranes and toss segments with beef mix. Seed peppers, cut into slivers and toss with beef.
- In small bowl, stir together vinegar, oregano, cayenne, salt and pepper.
- Gradually whisk in oil and pour over beef mix. Toss gently but well.
- Cover and chill at least 2 hrs before serving. To serve, line platter with lettuce leaves. Drain and arrange beef mix on top. Garnish with sprigs of fresh coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 225 | |
| Calories from Fat 102 | 45% |
| Total Fat 11.37g | 14% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 260mg | 11% |
| Potassium 333mg | 10% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.67g | 0% |
| Protein 25.01g | 40% |
