Thai Grilled Beef Salad Recipe
Ingredients
| Beef flank steak | 1 Pound | |
| Fish sauce | 1⁄4 Cup (4 tbs) | |
| Lime juice | 1⁄4 Cup (4 tbs) | |
| Kecap | 1 Tablespoon (kecap manis) | |
| Minced garlic | 3 Tablespoon | |
| Minced ginger root | 3 Tablespoon | |
| Chopped cilantro | 3 Tablespoon (fresh) | |
| Sesame oil | 1 Tablespoon | |
| Chili oil | 1 Tablespoon | |
| Chopped green onion | 1⁄4 Cup (4 tbs) | |
| Chopped shallot | 1⁄4 Cup (4 tbs) | |
| Thinly sliced onion | 1⁄4 Cup (4 tbs) | |
| Tomatoes | 2 , cut into wedges | |
| Cucumber slice | 1⁄4 Cup (4 tbs) | |
| Thai chili peppers | 1⁄4 Cup (4 tbs), sliced |
Nutrition Facts
Serving size
Calories 701 Calories from Fat 347
% Daily Value*
Total Fat 38 g59.1%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 93 mg31%
Sodium 3550.2 mg147.9%
Total Carbohydrates 34 g11.4%
Dietary Fiber 4.3 g17.3%
Sugars 10.9 g
Protein 55 g109.4%
Vitamin A 74.7% Vitamin C 82%
Calcium 17.6% Iron 32.7%
*Based on a 2000 Calorie diet
Directions
2. Grill beef to desired doneness, and allow to cool.
3. While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
4. Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.
Chef
