Thai-Style Beef Salad
High in vitamin B12 (1.3 mcg); RDA for women is 2.4 mcg. Prep: 15 minutes; Cook: 25 minutes. You can use a cheaper cut of beef, such as flank steak, for this dish.
Yield: 6 servings (serving size: 1 2/3 cups)
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Amount per serving
- Calories: 262
- Fat: 20g
- Saturated fat: 5g
- Monounsaturated fat: 10g
- Polyunsaturated fat: 3g
- Protein: 15g
- Carbohydrate: 6g
- Fiber: 1g
- Cholesterol: 47mg
- Iron: 2mg
- Sodium: 463mg
- Calcium: 54mg
- 1 pound beef tenderloin, trimmed
- 1/4 cup canola oil
- 1/4 cup fresh lime juice
- 1 tablespoon Thai fish sauce
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon crushed red pepper flakes
- 4 cups trimmed watercress
- 1 cup fresh mint leaves, chopped
- 1 cup cilantro leaves, chopped
- 6 sliced radishes
- 3 1/2 cups sliced red onion
- 1 tablespoon grated lemon rind
- 1. Bring 3 quarts of water to a boil in a large saucepan. Add beef, reduce heat to medium-high, and simmer 25 minutes or until medium-rare. Remove beef from saucepan with tongs, cover beef with aluminum foil, and let stand 10 minutes.
- 2. Combine canola oil, lime juice, fish sauce, soy sauce, sugar, and red pepper flakes in a small bowl, stirring with a whisk. Set aside.
- 3. Combine watercress, mint, cilantro, radishes, onion, and lemon rind in a large bowl; refrigerate, covered, until ready to serve.
- 4. Cut beef crosswise into 1/2-inch thick slices, then into long strips. Add beef and dressing to watercress mixture, and toss gently to coat.
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