ADVERTISEMENT
Thai Beef Salad
Thai Beef Salad
0 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound sirloin steak, trimmed of visible fat
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon freshly ground pepper
- 2 scallions, cut into 1-inch pieces
- Zest of 1 lime
- 3 tablespoons lime juice
- 1½ tablespoons fish sauce
- ½ teaspoon sugar
- ¼ teaspoon crushed red pepper
- 4 cups torn frisée, or curly endive
- 2 cups torn red leaf lettuce
- 2 tablespoons chopped fresh mint
- 2 tablespoons untoasted sesame oil, or canola oil
Preparation
-
Active
-
Ready In
- 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.
- 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.
- Place frisee (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 2 cups
- Per serving: 224 calories; 12 g fat(3 g sat); 2 g fiber; 6 g carbohydrates; 24 g protein; 93 mcg folate; 59 mg cholesterol; 1 g sugars; 1 g added sugars; 2,377 IU vitamin A; 10 mg vitamin C; 60 mg calcium; 3 mg iron; 642 mg sodium; 526 mg potassium
- Nutrition Bonus: Vitamin A (48% daily value), Folate (23% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, 3 lean meat, ½ fat
