Hypertension １４

Chinese-Style Beef Salad

Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber

95kcal
2g
13g
25mg
1.0g
0.9
1.4g

P/S ratio* 0.5 *A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.

Ingredients	Serves 1	Serves 4
beef round (thinly sliced, lean) daikon (Japanese radish) carrot (small) cucumber	200g 170g 1/2 1
seasonings	Serves 1	Serves 4
Sauce 　vinegar 　soy sauce 　sugar 　sesame paste 　Dry mustard Salt	1/20cup 5/12tablespoon Slightly less than 1/4 tablespoon 1/2teaspoon - -	1/5cup 1 2/3tablespoon Slightly less than 1 tablespoon 2teaspoons - -

１	Cut the beef into 4 equally long pieces and then slice into 1cm-wide strips along the grain.
２	Boil plenty of water in a pot and put the beef in while separating. After the beef is done, place it on a strainer to drain. Move the beef to a dish and allow it to cool for a while.
３	Cut the daikon, carrot and cucumber into 5cm-long thin strips, sprinkle with salt and set aside for a while. After they become tender, rinse with water and drain.
４	Combine the seasonings for the sauce.
５	Put the beef in the center of a dish and place the vegetables around it in a decorative manner. Pour the sauce over the beef and vegetables right before serving.

Cutting thinly sliced meat into fine strips
Lean meat is most suitable for boiling. Cut the meat along the grain so that the strips won't tear while boiling.

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