Thai Beef and Radish Salad

Thai Beef and Radish Salad Recipe
Becky Luigart-Stayner; Jan Gautro
Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill the steak in the freezer for 10 minutes before slicing.


4 servings (serving size: 2 filled lettuce leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 223
Caloriesfromfat 41 %
Fat 10.2 g
Satfat 3.9 g
Monofat 4.2 g
Polyfat 0.4 g
Protein 25.7 g
Carbohydrate 6.8 g
Fiber 1.4 g
Cholesterol 76 mg
Iron 3.1 mg
Sodium 471 mg
Calcium 35 mg


1 tablespoon chile paste with garlic
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sugar
Cooking spray
2 cups sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 serrano chile, seeded and finely chopped
8 Bibb lettuce leaves


Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.

Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

April 2004
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