Fiery Thai Beef Salad

Cooking Light
4 servings (serving size: 2 cups)


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1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon Thai fish sauce
5 garlic cloves, minced
2 Thai, hot red, or serrano chiles, seeded and minced
1 (1-pound) flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped fresh mint
2 tablespoons sliced peeled fresh lemon grass


To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.

Prepare grill or broiler.

Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

Created date

July 1999

Nutritional Information

Calories 265
Caloriesfromfat 38 %
Fat 11.3 g
Satfat 4.7 g
Monofat 4.3 g
Polyfat 0.6 g
Protein 25.5 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 57 mg
Iron 4.1 mg
Sodium 572 mg
Calcium 65 mg