Thai Beef Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai Beef Salad calories by ingredient
Number of Servings: 4
Ingredients
-
1/3 C lime juice
2 tbsp fish sauce
1/4C fresh mint, divided
1lb flank steak
1/2 C shredded carrot
1C red onion thinly sliced
1 small cucumber peeled.halved lengthwise and thinly sliced
1C red bell pper cut into strips
1/2 minced jalapeno pepper
1/4 C coarsely chopped unalted dry roasted peanuts
4c trimmed watercress or arugula
Directions
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.