Italian beef and fennel salad

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Beef can be part of a healthy diet, as long as you select a lean cut and a reasonable portion (roughly 4oz raw)—like the one we use in this recipe.

The end result is a whopping 36g of muscle-building protein per serving, along with a ton of antioxidant-packed vegetables.

Nutrition (per serving)

Calories: 467; total fat: 14g; saturated fat: 3g; protein: 36g; carbohydrates: 54g; fiber: 9.1g; cholesterol: 56mg; sodium: 341mg

Recipe by Chef Dave Zino, executive chef, National Cattlemen's Beef Association on behalf of the Beef Checkoff.

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Ingredients 

2 beef Strip Steaks Boneless, cut 3/4 inch thick (8 ounces each) or 1 Top Sirloin Steak Boneless, cut 3/4 inch thick (1 pound)

2 medium red bell peppers, cut into 1-inch pieces

8 oz asparagus, cut into 2-inch pieces

2 cups uncooked whole-wheat spiral pasta

1 large fennel bulb

1 cup thinly sliced red onion

1 tsp. garlic-pepper seasoning

For the...

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Italian beef and fennel salad was originally posted by Ketogenic Diet