- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 408.6
- Total Fat: 20.1 g
- Cholesterol: 51.4 mg
- Sodium: 703.7 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.7 g
- Protein: 31.1 g
Thai Beef Salad with Coconut RiceSubmitted by: MOUNTROYALMOM
IntroductionWe've been making this dish for at least 10 years and have never gotten tired of it. It's delicious and nutritious. No need to add any sides. We've been making this dish for at least 10 years and have never gotten tired of it. It's delicious and nutritious. No need to add any sides.
3 Limes (juiced to make 1/2c juice)
¼ cup chopped cilantro
2 Tbsps brown sugar
2 Tbsps Thai fish sauce
2 Tbsps chile paste with garlic
2 cloves garlic minced
1 lb beef tenderloin cut into thin strips against the grain
½ cup vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine
1 thinly sliced English cucumber
2 Tbsps chopped fresh mint
½ cup water
1/4 tsp salt
14 oz can coconut milk
1 cup brown basmati rice
Add water to medium pot bring to a boil, add coconut milk, rice, salt and reduce heat to simmer. Put on lid and cook until done about 30 minutes. Set aside
Coat nonstick pan with cooking spray. Set heat to medium-high. Cook onions 3-5 minutes. Add tomatoes and cook 2 more minutes.
In a salad bowl, combine cucumber, lettuce and mint.
While rice is cooking, combine lime juice thru garlic. Stir until the sugar dissolves. Save half of mixture for later. With remaining half of lime mixture combine steak in a large
baggie. Seal and marinate in fridge. Turn after five minutes. Remove steak and throw away marinade.
Grill steak 4-5 minutes until done.
Place salad on 6 plates. Put steak, tomatoes and onion on top of salad and coconut rice on side. Drizzle with reserve lime mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user MOUNTROYALMOM.