- Recipes Home
- Interest Groups
Thai Style Beef Salad Recipe
|Canola oil||3 Teaspoon|
|Fillet mignon||1⁄2 Pound, trimmed (2 Steaks, 1/4 Pound Each)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Asian fish sauce||2 Teaspoon|
|Packed light brown sugar||2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Mixed baby greens||3 Cup (48 tbs)|
|Fresh mint leaves||1 Cup (16 tbs)|
|Fresh cilantro leaves||1 Cup (16 tbs)|
|Thinly sliced cucumber||1 Cup (16 tbs)|
|Red onion||1⁄2 , thinly sliced|
Serving size: Complete recipe
Calories 938 Calories from Fat 508
% Daily Value*
Total Fat 57 g87.1%
Saturated Fat 17.8 g89.1%
Trans Fat 0.1 g
Cholesterol 149.7 mg
Sodium 1590.9 mg66.3%
Total Carbohydrates 59 g19.6%
Dietary Fiber 8.7 g34.7%
Sugars 30.6 g
Protein 49 g98.8%
Vitamin A 53.1% Vitamin C 50.8%
Calcium 17.1% Iron 30%
*Based on a 2000 Calorie diet
Add the beef and cook, turning once, until an instant-read thermometer inserted into the side of each steak registers 145°F for medium, about 8-10 minutes.
Transfer the meat to a cutting board and let stand about 5 minutes.
Meanwhile, whisk together the lime juice, fish sauce, sugar, crushed red pepper, and the remaining 1 teaspoon oil in a large bowl.
Just before serving, add the greens, mint, cilantro, cucumber, and onion to the bowl with the dressing.
Cut the steaks into 1/4-inch-thick slices, then slice in half again lengthwise.
Toss the warm beef with the salad.