Thai Beef Salad

4 stars based on 3 votes.
3 ratings
Rate This Recipe

Ingredients

Beef

Dressing

  • 1/3 cup lime juice
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 2 cloves garlic, pressed
  • Sugar substitute to equal 2 tablespoons sugar
  • 2 teaspoons toasted sesame oil

Salad

  • 1 (10-ounce) bag hearts of romaine lettuce (about 8 cups)
  • 1 cup coarsely chopped fresh mint
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup fresh bean sprouts
  • 1 medium cucumber, peeled, halved, and sliced
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup coarsely chopped dry roasted peanuts

Preparation

To prepare beef, place flank steak in a shallow dish; combine TABASCO® Sauce and soy sauce in a small bowl and drizzle evenly over both sides of meat. Cover and refrigerate at least 1 hour. Combine dressing ingredients in a small bowl and mix well; set aside.

Preheat grill to medium-high heat. Grill steak until browned but still pink inside, about 5 minutes per side. Remove from heat and let rest 5 minutes. Cut diagonally across the grain into thin slices; cut slices into 2-inch pieces and toss with 2 to 3 tablespoons dressing.

For salad, combine lettuce, mint, cilantro, bean sprouts, cucumber, and bell pepper in a large bowl; drizzle with remaining dressing and toss well. Arrange salad and meat on plates and sprinkle peanuts over top. Garnish with sprigs of mint and cilantro, if desired.

Makes 6 servings

This recipe is low in calories.

Per serving: CALORIES 257g; PROTEIN 26g; CARB 9g; FIBER 3g; TOTAL FAT 13g; SATURATED FAT 4g; CHOL 54mg; SODIUM 935mg

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More