Thai Grilled Beef Salad Recipe


DishMain Ingredient


 Beef tenderloin steaks16 Ounce (4 steaks, 4 ounce each)
 Canola oil1 Tablespoon
 Salt To Taste
 Freshly ground pepper To Taste
 Water1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Asian fish sauce3 Tablespoon
 Lime juice3 Tablespoon (plus lime wedges for serving)
 Sambal oelek/Chinese chile-garlic sauce1 Teaspoon
 Seedless cucumber1 , peeled, halved and thinly sliced
 Red onion1⁄4 Small, thinly sliced
 Mung bean sprouts1 Cup (16 tbs)
 Shredded mint1⁄2 Cup (8 tbs)
 Salted dry roasted peanuts2 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1240 Calories from Fat 546

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 14.8 g73.9%

Trans Fat 0.1 g

Cholesterol 303.9 mg

Sodium 4396.7 mg183.2%

Total Carbohydrates 60 g20%

Dietary Fiber 7.3 g29%

Sugars 41.4 g

Protein 114 g227.1%

Vitamin A 35.9% Vitamin C 59.8%

Calcium 23.9% Iron 60.2%

*Based on a 2000 Calorie diet


1. Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part of one steak registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.