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Spicy Thai Beef Salad

Yield: 6 servings

Related recipes: Asian, Beef, Chile Peppers, Citrus, Cucumbers, Dairy-Free, Easy, Egg-Free, Garlic, Herbs, Lettuce, Main Dishes, Onions, Salads, Summer, Tomatoes, Wheat-Free

A fiery salad that combines many wonderful Thai flavors in one crunchy dish.

Ingredients

Salad:

1 1/2 pounds (680g) flank steak

1/2 tsp (3g) salt

1/2 Tbsp (2g) freshly ground pepper

6 cups (340g) red leaf lettuce, torn into pieces

1 cucumber, peeled and sliced

1 tomato, cut into pieces

3 green onions, sliced diagonally

1/3 cup (10g) fresh mint leaves, chopped (optional)

Dressing:

1/3 cup (80mL) fresh lime juice

1/4 cup (9g) fresh cilantro leaves, chopped

2 Tbsp (20g) brown sugar

1 Tbsp (15mL) soy sauce, low sodium

1 Tbsp (15mL) water

1 Tbsp (15mL) fish sauce, bottled

4 cloves garlic, minced

1 serrano pepper, or red Thai pepper, seeded and minced

Directions

Preheat grill or broiler.

Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.

Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.

Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).

Combine salad mixture, steak and dressing in a large bowl, tossing to coat.

Note: Look for fish sauce in the Asian section of the supermarket.

Nutrition Facts
Calories: 253
Total Fat: 13g
% Calories from fat: 44%
Protein: 24g
Carbohydrate: 11g
Cholesterol: 58mg
Sodium: 370mg