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Picture of Vietnamese Sirloin Skewers With Spicy Carrot Salad Recipe
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2183 kcal 109 %
  • Fat 125 g 193 %
  • Saturated 43 g 215 %
  • Carbs 114 g 38 %
  • Fiber 11 g 44 %
  • Protein 150 g 299 %
  • Cholesterol 531 mg 177 %
  • Sodium 8444 mg 352 %
  • Calcium 396 mg 40 %
  • Magnesium 361 mg 86 %
  • Potassium 3507 mg 75 %
  • Iron 15 mg 82 %
  • Zinc 26 mg 234 %
  • Phosphorus 1474 mg 211 %
  • Vitamin A 1604 µg 178 %
  • Vitamin C 91 mg 101 %
  • Thiamin (B1) 1 mg 56 %
  • Riboflavin (B2) 1 mg 75 %
  • Niacin (B3) 49 mg 305 %
  • Vitamin B6 5 mg 350 %
  • Folate equivalent (total) 219 µg 55 %
  • Vitamin B12 8 µg 329 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 9 mg 59 %
  • Vitamin K 78 µg 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vietnamese Sirloin Skewers With Spicy Carrot Salad Recipe

Ingredients

  • 7 tablespoons fresh juice from 6 to 7 limes, divided
  • 1/4 cup ponzu sauce (see note above)
  • 4 tablespoons fish sauce, divided
  • 2 tablespoons olive oil
  • 1/4 cup packed brown sugar
  • Kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds beef sirloin, 1 1/2 inches thick, cut into 1/8” thin planks against the grain
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons minced fresh cilantro leaves
  • 1 1/2 cups shredded carrots
  • 3/4 cup sugar snap peas, strings removed and sliced into slivers
  • 2 serrano chilies, thinly sliced

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