This zesty Thai grilled beef salad recipe is seasoned with fresh herbs, lime and hot peppers. It is fabulously easy to make at home and great for parties. Toasted rice powder, which you make by toasting then grinding rice in Step 3, adds a pleasant, nutty flavor to the dish. Sliced cucumbers and tomatoes are a traditional cooling counterpoint in this Thai salad. For the best flavor, grind the peppercorns fresh for this recipe.
Tips: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Look for fiery hot Thai “bird” chiles or fresh cayenne chiles in well-stocked supermarkets or Asian markets. If you can't find them, serrano or jalapeño chiles can be used as a substitute.
Serving Size: about 1/2 cup steak & 1/2 cup vegetables
202 calories; protein 26.6g; carbohydrates 8.8g; dietary fiber 1.5g; sugars 2g; fat 6.4g; saturated fat 2.4g; cholesterol 70.3mg; vitamin a iu 992.6IU; vitamin c 10.8mg; folate 38.9mcg; calcium 65.9mg; iron 3mg; magnesium 44.9mg; potassium 606.7mg; sodium 514.8mg; thiamin 0.1mg.