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Thai Beef Salad
Posted by Lori Ross - Viewed 1698 times

recipe by Lori Ross

This salad is terrific with fish, shrimp, scallops, chicken, pork tenderloin, beef and all by itself!

1 lb. flank steak, skirt steak or tenderloin (leftovers sliced thin are terrific)
¼ tsp. salt and pepper
4 cups cabbage or romaine lettuce, finely shredded
1 cup fresh cilantro sprigs
1 cup fresh mint sprigs (basil is nice if you cannot find mint)
2 cup snow peas, trimmed
1 cucumber, thinly sliced
1 red onion, thinly sliced
2 cups cherry tomatoes, halved
1 small red chilli, finely chopped
2 tbsps lime juice
2 tbsps fish sauce* (also called seasoning sauce in the supermarket)
2 tsps to 1 tbsp brown sugar (according to your taste
1 tsp sesame oil
Optional: ¼ cup dry-roasted peanuts (not included in nutritional analysis)
Trim any excess fat and sinew from the steak. Season with black pepper and salt. Grill, broil or saute (in nonstick skillet) steak until medium rare. Remove from heat and let it rest for 10 minutes. Slice across the grain into thin strips. For the dressing, mix chopped chili, lime juice, fish sauce, sugar and sesame oil in a bowl. Combine the cabbage or romaine, half the cilantro, mint, snow peas, cucumber, onion and tomatoes and toss the salad well with half the dressing. Divide salad among 4 plates. Top each place with the sliced steak, drizzle with remaining dressing and garnish with cilantro and mint sprigs. 
Per Serving (with beef but no peanuts) : 233cal; Total fat 4.6g; Saturated fat 1.6g; Protein 30.0g; Carbohydrate 18.0g; Fiber 1.9g; Sodium 649mg
* If you cannot find fish sauce, replace with soy sauce
 Serves 4

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