Thai Beef Salad With Mint
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces beef tenderloin or sirloin
- 4cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)
- 1cup torn fresh mint leaves (trimmed, washed and dried)
- ¼cup minced red onion
- 1medium cucumber, peeled, cut in half lengthwise, seeded and diced
- Juice of 2 limes
- 1tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
- ⅛teaspoon cayenne, or to taste
- ½teaspoon sugar
Nutritional analysis per serving (4 servings)
184 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 14 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
- Step 2
Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
- Step 3
Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.
Private Notes
Comments
Tried it, with mint fresh from the garden, but the mint taste overpowered the meal. We liked the crunch of the veg, but the salad wilted even though the steak was room temp. Slightly odd texture.
Good, but needs a little more flavor.
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