Thai beef salad
- Number of Servings: 3
Ingredients
From the cook book: The Best of Regional Thai Cuisine by Chat Mingkwan1 pound beef1/4 cup fish sauce1/4 lime juice (a little more is better)1 tablespoon sugar1 tablespoon thin sliced lemongrass1/4 cup thinly sliced shallot1 cup thinly sliced English cucumber1/2 seeded julienned tomatoes (extra is good)1 teaspoon chopped birds eye chilies (be careful)2 tablespoons cilantro2 tablespoons green onion2 tablespoons mint leaves1 head lettuce
cook steak to medium rare
Mix fish sauce and lime juice and set aside.
Make a bed of the lettuce, and add the rest of the chopped vegetables except cilantro, green onion,mint leaves and birds eye chilies
Just before serving: arrange the thinly sliced steak over the vegetables. Add the chili to the dressing and pour the dressing of fish sauce and lime juice over and garnish with cilantro, green onion and mint leaves.
Serving Size: 4
Number of Servings: 3
Recipe submitted by SparkPeople user MALENERANDER.
Mix fish sauce and lime juice and set aside.
Make a bed of the lettuce, and add the rest of the chopped vegetables except cilantro, green onion,mint leaves and birds eye chilies
Just before serving: arrange the thinly sliced steak over the vegetables. Add the chili to the dressing and pour the dressing of fish sauce and lime juice over and garnish with cilantro, green onion and mint leaves.
Serving Size: 4
Number of Servings: 3
Recipe submitted by SparkPeople user MALENERANDER.
Nutritional Info Amount Per Serving
- Calories: 441.2
- Total Fat: 28.1 g
- Cholesterol: 102.8 mg
- Sodium: 1,934.6 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.0 g
- Protein: 31.7 g
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