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Thai Beef Salad

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings, 2 cups each
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.
1 pound  sirloin steak, trimmed of visible fat
1 tablespoon  reduced-sodium soy sauce
1/2 teaspoon  freshly ground pepper
2   scallions, cut into 1-inch pieces
zest of 1 lime
3 tablespoons  lime juice
1 1/2 tablespoons  fish sauce
1/2 teaspoon  sugar
1/4 teaspoon  crushed red pepper
4 cups  torn frisée or curly endive
2 cups  torn red leaf lettuce
2 tablespoons  chopped fresh mint
2 tablespoons  untoasted sesame oil or canola oil
Thai Beef Salad Recipe at
Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.

Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.

Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Steak Salads
Nutrition Facts per Serving
Yield:   4 servings, 2 cups each
Calories: 230
Fat. Total: 12g
Protein: 24g
Carbohydrates, Total: 6g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 42mg
Sodium: 455mg
% Cal. from Fat: 47%
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