Thai Beef Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 c. lime juice2 T. Fish Sauce2 T. sugar1/4 c. chopped, fresh mint1 lb. flank steak, trimmed1/2 c. shredded carrot1 c. thinly sliced red onion1 small cucumber, peeled, halved lenghthwise and thinly sliced1 c. red bell pepper cut into strips1/2 minced jalapeno pepper1/4 c. coarsely chopped, unsalted, dry roasted peanuts4 c. trimmed arugula or watercress
Combine lime juice, fish sauce, sugar and half of chopped mint in small bowl. Spoon 2 T. over steak; turn steak over to coat both sides.
Broil steak 7 min. per side, until desired doneness. Let stand 5 minutes. Cut on diagonal into very thin slices.
While steak cooks, combine remaining dressing with vegetables (except arugula) and remaining mint. Add steak and peanuts. Place 1 c. arugula on each of four plates. Top each plate with 1/4 of meat mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user TRICIAB5.
Broil steak 7 min. per side, until desired doneness. Let stand 5 minutes. Cut on diagonal into very thin slices.
While steak cooks, combine remaining dressing with vegetables (except arugula) and remaining mint. Add steak and peanuts. Place 1 c. arugula on each of four plates. Top each plate with 1/4 of meat mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user TRICIAB5.
Nutritional Info Amount Per Serving
- Calories: 325.8
- Total Fat: 15.8 g
- Cholesterol: 56.7 mg
- Sodium: 795.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.3 g
- Protein: 29.1 g
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