Asian-Style Beef Tenderloin Salad

Name: Asian-Style Beef Tenderloin Salad
Yield: 4 servings (serving size: 2 cups)
Ingredients: Dressing:; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1 teaspoon granulated sugar; 1 ½ teaspoons Sriracha (hot chile sauce, such as Huy Fong); 1 teaspoon fish sauce; ¼ teaspoon sesame oil; Salad:; 2 (6-ounce) beef tenderloin steaks, trimmed (1 inch thick); ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; Cooking spray; 6 cups torn red leaf lettuce; 1 ½ cups thinly sliced English cucumber; ¼ cup chopped fresh cilantro; ¼ cup thinly sliced shallots (about 2 small); 2 tablespoons thinly sliced fresh basil

1 Rating
1 Review

Purple-tinged Thai basil has a distinct, aromatic flavor that would be delicious in place of the regular basil called for in this salad. Fish sauce is a condiment available at Asian markets. If you can't find fish sauce, substitute low-sodium soy sauce.

By Cynthia Nims

Recipe by Cooking Light June 2007

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Yield:

4 servings (serving size: 2 cups)

Nutrition Info

Directions

Step 1
To prepare dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk.

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Step 2
Prepare grill.
Step 3
To prepare salad, sprinkle both sides of steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill for 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Step 4
Combine lettuce and remaining ingredients in a large bowl. Add steak to bowl. Drizzle salad mixture with dressing mixture; toss to coat. Serve immediately.

Nutrition Facts

Per Serving:

168 calories; calories from fat 37%; fat 6.9g; saturated fat 2.5g; mono fat 2.6g; poly fat 0.4g; protein 19.4g; carbohydrates 6.4g; fiber 1g; cholesterol 54mg; iron 3.2mg; sodium 363mg; calcium 35mg.

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sershaeliot

04/12/2009

This recipe makes a good base. We've made this recipe with modifications twice now and really like it. We are not fans of cucumbers, so left them out and replaced the cilantro with parsley. Instead of the tenderloin, we've used leftover roast beef (2 oz per serving is enough). We added a small quantity of rice noodles and blanched snow peas. I realize these are a lot of modifications, but key is the dressing and beef.

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Asian-Style Beef Tenderloin Salad

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Ingredients

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Nutrition Facts

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Asian-Style Beef Tenderloin Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Asian-Style Beef Tenderloin Salad