Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • 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

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.

Nutrition Facts

about 2 cups
149 calories; protein 14.6g; carbohydrates 18.2g; dietary fiber 3.1g; sugars 12.1g; fat 2.7g; saturated fat 0.9g; cholesterol 29.6mg; vitamin a iu 6556.6IU; vitamin c 85.8mg; folate 90.3mcg; calcium 62.6mg; iron 2.8mg; magnesium 42.3mg; potassium 720.6mg; sodium 689.6mg; thiamin 0.2mg; added sugar 1g.

1 fruit, 1 vegetable, 1 1/2 lean meat

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