Thai Beef Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thai Beef Salad calories by ingredient


Introduction

From the Book Eat Clean Diet by Tosca Reno From the Book Eat Clean Diet by Tosca Reno
Number of Servings: 6

Ingredients

    Beef Ingredients:
    12 cups water
    1 1/2 pounds lean beef tenderloin
    3 bay leaves

    Salad Ingredients:
    3 bunches watercress, washed and dried, tough stems and wilted leaves removed
    1 1/2 cup fresh mint leaves, washed and picked over
    1 1/2 cup fresh cilantro leaves, washed and picked over
    2 bunches red radishes, washed and sliced thinly, tops removed
    1 medium purple onion, thinly slice
    2 tbsp lemon zest, cut into thin strips

    Dressing
    1/4 cup extra virgin olive oil, best quality
    1/4 cup freshly squeezed lime juice
    1 tbsp low sodium soy sauce
    Red Pepper Flakes to desired spiciness
    Sea salt and freshly ground black pepper

Directions

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.