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Thai Beef Salad

http://www.eatingwell.com/recipes/thai_beef_salad.html_0

From EatingWell:  April/May 2005

The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

4 servings, 2 cups each | Active Time: 45 minutes | Total Time: 45 minutes (plus overnight marinating)

Ingredients

Preparation

  1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
  2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
  3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Nutrition

Per serving : 230 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 42 mg Cholesterol; 6 g Carbohydrates; 24 g Protein; 2 g Fiber; 455 mg Sodium; 525 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 1/2 fat