Thai Beef Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 C lime juice2 tbsp fish sauce1/4C fresh mint, divided1lb flank steak1/2 C shredded carrot1C red onion thinly sliced1 small cucumber peeled.halved lengthwise and thinly sliced1C red bell pper cut into strips1/2 minced jalapeno pepper1/4 C coarsely chopped unalted dry roasted peanuts4c trimmed watercress or arugula
Makes 4 servings
Combine the lime juice, fish sauce, sugar, and half of the fresh mint in a small bowl. Spoon 2tbsp of this dressing over the flank steak: turn steak to coat both sides.
Broil steak 1minutes per side until desired doneness. Let steak stand 5minutes; cut on adiagonal into very thin slices
While steak is cooking, combine toss remiaing dressing with carrot, onion, cucumber, red bell peeper, jalapeno, and remaing mint. Add sliced steak and peanuts.
Place 1C of watercress on each plate and top with 1/4 C steak mixture
Number of Servings: 4
Recipe submitted by SparkPeople user PBOCCA.
Combine the lime juice, fish sauce, sugar, and half of the fresh mint in a small bowl. Spoon 2tbsp of this dressing over the flank steak: turn steak to coat both sides.
Broil steak 1minutes per side until desired doneness. Let steak stand 5minutes; cut on adiagonal into very thin slices
While steak is cooking, combine toss remiaing dressing with carrot, onion, cucumber, red bell peeper, jalapeno, and remaing mint. Add sliced steak and peanuts.
Place 1C of watercress on each plate and top with 1/4 C steak mixture
Number of Servings: 4
Recipe submitted by SparkPeople user PBOCCA.
Nutritional Info Amount Per Serving
- Calories: 358.5
- Total Fat: 19.3 g
- Cholesterol: 56.7 mg
- Sodium: 814.8 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.1 g
- Protein: 30.6 g
Member Reviews