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Thai Beef Salad

Photo: Anna Williams; Styling: Philippa Brathwaite
Yield Makes 4 servings (serving size: 1/4 of the salad)
Prep: 20 minutes; Cook: 14 minutes.

Ingredients

  • 1/3 cup lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/4 cup chopped fresh mint, divided
  • 1 pound flank steak, trimmed
  • 1/2 cup shredded carrot
  • 1 cup thinly sliced red onion
  • 1 small cucumber, peeled, halved lengthwise and thinly sliced
  • 1 cup red bell pepper, cut into strips
  • 1/2 minced jalapeño pepper
  • 1/4 cup coarsely chopped unsalted, dry-roasted peanuts
  • 4 cups trimmed watercress or arugula

Nutrition Information

  • calories 291
  • fat 13 g
  • satfat 4 g
  • monofat 5 g
  • polyfat 2 g
  • protein 28 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 43 mg
  • iron 2 mg
  • sodium 768 mg
  • calcium 91 mg

How to Make It

  1. Combine the lime juice, fish sauce, sugar, and half the chopped fresh mint in a small bowl. Spoon 2 tablespoons of the dressing onto the flank steak; turn the steak over to coat both sides.

  2. Broil steak 7 minutes per side, depending on thickness, until it achieves desired doneness. Let the steak stand 5 minutes; cut on a diagonal into very thin slices.

  3. While steak cooks, toss remaining dressing with the carrot, onion, cucumber, red bell pepper, jalapeño, and remaining mint. Add the sliced steak and peanuts. Place 1 cup of the watercress on each of 4 plates. Top each plate with 1/4 steak mixture.