Thai Beef Salad

Thai Beef Salad Recipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Budget-friendly flank steak paired with traditional Thai flavors gives you a filling salad for dinner that's less than 300 calories.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 219
Caloriesfromfat 35 %
Fat 8.6 g
Satfat 3.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 24.1 g
Carbohydrate 12.3 g
Fiber 2.2 g
Cholesterol 54 mg
Iron 3.1 mg
Sodium 456 mg
Calcium 44 mg

Ingredients

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

Preparation

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.

Note:

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.

September 2003
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