I like this recipe. I've made this twice and both times my family liked this dish. There are a lot of flavors and aromas going on in this dish and the first bite is a delight. This is something I will probably make every 2 or 3 months. I added rice noodles to this dish to make the dish more filling and the salad dressing mixed with the rice noodles is really good.
Thai Beef Salad
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
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Amount per serving
- Calories: 219
- Calories from fat: 35%
- Fat: 8.6g
- Saturated fat: 3.6g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.5g
- Protein: 24.1g
- Carbohydrate: 12.3g
- Fiber: 2.2g
- Cholesterol: 54mg
- Iron: 3.1mg
- Sodium: 456mg
- Calcium: 44mg
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 2 tablespoons Thai fish sauce
- 2 tablespoons chile paste with garlic
- 2 garlic cloves, minced
- 1 (1 1/2-pound) flank steak, trimmed
- Cooking spray
- 1 1/2 cups vertically sliced red onion
- 4 plum tomatoes, each cut into 6 wedges
- 6 cups torn romaine lettuce
- 1 1/4 cups thinly sliced English cucumber
- 2 tablespoons chopped fresh mint
- Prepare grill or broiler.
- Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
- Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.
The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.
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