Thai Beef Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2T olive oil3T gingeroot, grated6 cloves garlic, pressed1 tsp red pepper flakes, or other hot sauce to taste1 lb steak, boneless sirloin 2c shredded red cabbage2c shredded green cabbage2c. shredded Romaine lettuce1/4c cilantro, chopped1T mint leaves, chopped1tsp sesame seedsTHAI DRESSING2T teriyaki sauce2T peanut butter1tsp rice vinegar
In large, zipper-topped plastic bag, throw the first five ingredients in and mix well. Add the flank steak and turn to coat well, several times. Preferably refrigerate overnight for at least 6 hours.
Preheat outside grill. Grill steak to desired wellness. Cool before slicing.
In large mixing bowl, ad the cabbages and the Romaine; toss together well. In a smaller mixing bowl, mix together ingredients for Thai Salad Dressing.
Add the cooled meat to the salad and toss all together with the dressing. Divvy up onto plates and top with cilantro first, t hen a little mint, and finally a pinch of sesame seeds. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CTCLOUGH.
Preheat outside grill. Grill steak to desired wellness. Cool before slicing.
In large mixing bowl, ad the cabbages and the Romaine; toss together well. In a smaller mixing bowl, mix together ingredients for Thai Salad Dressing.
Add the cooled meat to the salad and toss all together with the dressing. Divvy up onto plates and top with cilantro first, t hen a little mint, and finally a pinch of sesame seeds. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CTCLOUGH.
Nutritional Info Amount Per Serving
- Calories: 341.5
- Total Fat: 20.4 g
- Cholesterol: 56.7 mg
- Sodium: 342.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.9 g
- Protein: 27.2 g
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