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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

Servings 0


Amount Per Serving
Calories 224Calories from Fat 42
% Daily Value *
Total Fat 11g17%

Saturated Fat 2.9g15%
Cholesterol 56mg19%
Sodium 606mg26%
Total Carbohydrate 11g4%

Dietary Fiber 0.8g4%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.