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Thai Beef Salad





Yields
Serves 4



Total Time
25 mins

Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.

su-Thai Beef Salad




Photo: Leo Gong; Styling: Robyn Valarik
  Leaves from 1/2 bunch cilantro
 1 package (4 oz.) sprouts, such as radish or pea
 1/2 English cucumber, halved lengthwise and sliced thinly
 1/3 cup thinly sliced red onion, rinsed
 2 celery stalks, sliced diagonally
 2 teaspoons Thai or Vietnamese fish sauce*
 3 tablespoons Thai sweet chili sauce*
  Juice of 1 lime
 1 tablespoon vegetable oil
 1/2 pound sirloin steak, sliced thinly
 2 teaspoons soy sauce
Step 1
1

Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

Step 2
2

Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

Step 3
3

*Find in grocery stores' Asian foods aisle.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories224
% Daily Value *
Total Fat 11g15%

Saturated Fat 2.9g15%
Cholesterol 56mg19%
Sodium 606mg27%
Total Carbohydrate 11g4%

Dietary Fiber 0.8g3%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.