Thai beef salad
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Thai beef salad calories by ingredient
Number of Servings: 3
Ingredients
-
From the cook book: The Best of Regional Thai Cuisine by Chat Mingkwan
1 pound beef
1/4 cup fish sauce
1/4 lime juice (a little more is better)
1 tablespoon sugar
1 tablespoon thin sliced lemongrass
1/4 cup thinly sliced shallot
1 cup thinly sliced English cucumber
1/2 seeded julienned tomatoes (extra is good)
1 teaspoon chopped birds eye chilies (be careful)
2 tablespoons cilantro
2 tablespoons green onion
2 tablespoons mint leaves
1 head lettuce
Directions
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.