Fiery Thai Beef Salad recipe

This is a Cooking Light recipe – but hubby likes to add hotter peppers.

Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon Thai fish sauce
5 garlic cloves, minced
2 Thai, hot red, or serrano chiles, seeded and minced

Salad:

1 (1-pound) flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped fresh mint
2 tablespoons sliced peeled fresh lemon grass

To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
Prepare grill or broiler.
Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

Yield: 4 servings (serving size: 2 cups)

CALORIES 265(38% from fat); FAT 11.3g (sat 4.7g,mono 4.3g,poly 0.6g); PROTEIN 25.5g; CHOLESTEROL 57mg; CALCIUM 65mg; SODIUM 572mg; FIBER 3g; IRON 4.1mg; CARBOHYDRATE 16g

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