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Warm Thai Beef Salad Recipe
|Flank steak||1 1⁄2 Pound (750 Gram, In One Piece)|
|Basil leaves||50 Milliliter, shredded (1/4 Cup)|
|Lime juice||50 Milliliter (1/4 Cup)|
|Oyster sauce||25 Milliliter (2 Tablespoon)|
|Ginger root||1 Teaspoon, minced (5 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Chili pepper||1 Small, minced|
|Salad greens||8 Cup (128 tbs), washed and dried (Torn And Assorted)|
|Olive oil||50 Milliliter (1/4 Cup)|
|Slivered red pepper||1 Tablespoon|
Serving size: Complete recipe
Calories 1652 Calories from Fat 815
% Daily Value*
Total Fat 87 g134.6%
Saturated Fat 22.1 g110.6%
Trans Fat 0 g
Cholesterol 180 mg
Sodium 1744.5 mg72.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 5.8 g23.3%
Sugars 11.9 g
Protein 145 g290.3%
Vitamin A 172.5% Vitamin C 268.2%
Calcium 19.7% Iron 58.2%
*Based on a 2000 Calorie diet
With sharp knife, score steak on both sides at 2 in (5 cm) intervals; set aside.
In shallow nonmetallic dish large enough to hold steak, combine basil, lime juice, oyster sauce, gingerroot, garlic and chili pepper.
Add flank steak to dish, turning to coat with marinade.
Refrigerate, covered, at least 8 hours or up to 48 hours, turning steak occasionally.
Just before serving, divide salad greens among 4 plates; refrigerate.
Remove steak from marinade, reserving marinade.
Scrape basil, gingerroot, garlic and chili pepper from steak.
Add basil mixture to reserved marinade; set aside.
Pat steak dry.
Place steak on oiled barbecue grill; grill over medium high heat 3 to 4 minutes on each side for medium rare.
Transfer steak to cutting board; let stand, covered, 5 minutes.
Meanwhile, in small saucepan, combine reserved marinade and olive oil.
Bring to boil over high heat.
Reduce heat to low; simmer 1 minute.
Cut steak diagonally across the grain into thin slices.
Arrange on top of salad greens; spoon hot dressing evenly over steak.