Thai-Style Melon & Beef Salad
From EatingWell: July/August 2009
We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.
- 12 ounces beef sirloin, or other boneless steak, about 1 inch thick, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 3 tablespoons fish sauce, (see Shopping Tip)
- 2 teaspoons sugar
- 1 clove garlic, grated or minced
- 1/2-1 teaspoon crushed red pepper
- 1 medium-to-large firm ripe melon
- 1 small green bell pepper
- 1 small red bell pepper
- 6 cups lightly packed torn Boston lettuce, (about 1 head)
- 1/2 cup slivered red onion
- 1/2 cup thin cucumber slices, halved
- 1/2 cup lightly packed fresh cilantro leaves
- 1/2 cup lightly packed torn fresh mint leaves
- Preheat grill to medium.
- Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
- Meanwhile, whisk lime juice, fish sauce, sugar, garlic and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint.
- Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.
Tips & Notes
- Shopping Tip: Fish sauce is a pungent condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
Per serving: 150 calories; 3 g fat (1 g sat, 1 g mono); 21 mg cholesterol; 18 g carbohydrates; 15 g protein; 3 g fiber; 690 mg sodium; 721 mg potassium.
Nutrition Bonus: Folate (23% daily value), Potassium (21% dv), Zinc (17% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1 vegetable, 1 1/2 lean meat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Preparation/ Technique
- Ease of Preparation
- Main Ingredient
- July/August 2009
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)