Thai Beef Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef Ingredients:12 cups water1 1/2 pounds lean beef tenderloin3 bay leavesSalad Ingredients:3 bunches watercress, washed and dried, tough stems and wilted leaves removed1 1/2 cup fresh mint leaves, washed and picked over1 1/2 cup fresh cilantro leaves, washed and picked over2 bunches red radishes, washed and sliced thinly, tops removed1 medium purple onion, thinly slice2 tbsp lemon zest, cut into thin stripsDressing1/4 cup extra virgin olive oil, best quality1/4 cup freshly squeezed lime juice1 tbsp low sodium soy sauceRed Pepper Flakes to desired spicinessSea salt and freshly ground black pepper
Instructions:
Combine all salad ingredients in a large bowl. Cover with a damp kitchen towel and refrigerate until ready to serve
In a large soup kettle bring 12 cups water to a full boil. Add 3 bay leaves and 1 1/2 pounds lean beef tenderloin, all fat removed. Cover meat and simmer for 20 minutes till meat is medium rare. Remove beef from kettle. Cover and let stand for 15 minutes.
Slice tenderloin in 1/2 inch thick strips. Remove salad from fridge. Toss tenderloin and dressing and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MSDESERTRODENT.
Combine all salad ingredients in a large bowl. Cover with a damp kitchen towel and refrigerate until ready to serve
In a large soup kettle bring 12 cups water to a full boil. Add 3 bay leaves and 1 1/2 pounds lean beef tenderloin, all fat removed. Cover meat and simmer for 20 minutes till meat is medium rare. Remove beef from kettle. Cover and let stand for 15 minutes.
Slice tenderloin in 1/2 inch thick strips. Remove salad from fridge. Toss tenderloin and dressing and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MSDESERTRODENT.
Nutritional Info Amount Per Serving
- Calories: 263.4
- Total Fat: 14.5 g
- Cholesterol: 67.9 mg
- Sodium: 275.1 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.7 g
- Protein: 28.7 g
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