Thai Beef Salad

Course : Salads
Serves: 4
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1/2 cup cilantro
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons garlic
1 teaspoon fresh lime juice
2 teaspoons lemon zest
2 teaspoons peanut oil
1 pound flank steak
1 medium romaine lettuce
1 cup scallions
1 teaspoon crushed red chiles
1/4 cup cilantro

Preparation / Directions:

combine cilantro, soy, sugar, garlic, lime juice, and lemon zest in a food processor process to a very smooth puree heat oil in a saucepan, over a moderate flame add puree, bring just to the boil, and remove from heat season steak with salt and white pepper broil 3-inches from the flame for 4-5 minutes per side, until rare remove from the broiler and allow to cool for 5-7 minutes bias-slice thinly across the grain lay a bed of lettuce leaves onto a serving platter combine beef strips, scallions, and chiles-mix well return puree to the stove, over a medium flame bring just to the boil and remove from heat pour over the beef mixture and toss to coat well arrange onto lettuce leaves garnish with minced cilantro serve hot


Nutritional Information:

284 Calories (kcal); 15g Total Fat; (45% calories from fat); 27g Protein; 13g Carbohydrate; 58mg Cholesterol; 282mg Sodium

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