Asian-Style Beef Tenderloin Salad

Purple-tinged Thai basil has a distinct, aromatic flavor that would be delicious in place of the regular basil called for in this salad. Fish sauce is a condiment available at Asian markets. If you can't find fish sauce, substitute low-sodium soy sauce.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 37 %
Fat 6.9 g
Satfat 2.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 19.4 g
Carbohydrate 6.4 g
Fiber 1 g
Cholesterol 54 mg
Iron 3.2 mg
Sodium 363 mg
Calcium 35 mg


1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon granulated sugar
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon fish sauce
1/4 teaspoon sesame oil
2 (6-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
6 cups torn red leaf lettuce
1 1/2 cups thinly sliced English cucumber
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced shallots (about 2 small)
2 tablespoons thinly sliced fresh basil


To prepare dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk.

Prepare grill.

To prepare salad, sprinkle both sides of steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill for 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Combine lettuce and remaining ingredients in a large bowl. Add steak to bowl. Drizzle salad mixture with dressing mixture; toss to coat. Serve immediately.

Cynthia Nims,

Cooking Light

June 2007
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