Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 8

This Thai Beef Salad is quick and easy to prepare and would also be delicious with grilled chicken or lamb. You can make the whole thing ahead of time, as long as the dressing is added right before serving.

Laura Zapalowski
Recipe by Cooking Light October 2007

Gallery

Beau Gustafson; Jan Gautro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a food processor; process until smooth.

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  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

  • Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Nutrition Facts

313 calories; calories from fat 34%; fat 11.8g; saturated fat 4g; mono fat 5.5g; poly fat 0.6g; protein 28.2g; carbohydrates 22.6g; fiber 5g; cholesterol 71mg; iron 2.8mg; sodium 883mg; calcium 105mg.
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