Thai Beef Salad

Thai Beef SaladRecipe
Photo: Leo Gong; Styling: Dan Becker
This is a great way to serve leftover steak. Prep and Cook Time: 35 minutes.
Makes 4 servings


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2 steaks (each 10 oz. and about 1 in. thick)
1/2 teaspoon salt
1 1/2 teaspoons Asian chili garlic sauce
1 1/2 tablespoons white rice
1/4 cup lime juice
2 teaspoons light brown sugar
2 teaspoons fish sauce
1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
4 cups salad greens
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup chopped peanuts


Total: 35 Minutes

1. Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.

2. In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.

3. Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.

4. In a spice mill or clean coffee grinder, grind rice to a powder.

5. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.

6. In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.

Note: Nutritional analysis is per serving.

Created date

March 2007

Nutritional Information

Calories 373
Caloriesfromfat 48 %
Protein 31 g
Fat 20 g
Satfat 6.6 g
Carbohydrate 16 g
Fiber 4.1 g
Sodium 477 mg
Cholesterol 79 mg