Thai Beef Salad
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.
Source: EatingWell Magazine, April/May 2005
Gallery
Recipe Summary
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
224 calories; protein 24.2g 48% DV; carbohydrates 6.1g 2% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 1.4g; fat 11.6g 18% DV; saturated fat 2.7g 14% DV; cholesterol 59.2mg 20% DV; vitamin a iu 2377IU 48% DV; vitamin c 9.7mg 16% DV; folate 93.4mcg 23% DV; calcium 60.3mg 6% DV; iron 2.6mg 14% DV; magnesium 34.2mg 12% DV; potassium 526.2mg 15% DV; sodium 642.2mg 26% DV; thiamin 0.1mg 12% DV; added sugar 1g.
Exchanges:
1 1/2 vegetable, 3 lean meat, 1/2 fat