Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Thai Beef Salad with Lime Vinaigrette
- Ingredients
- 2 garlic cloves
- 1 Red chili pepper
- 2 tsps Palm sugar
- 2 Tbsps Fish sauce
- 2 Limes
- 4 scallions
- 150 grams Snow peas
- 150 grams Thin Green Beans
- salt
- 200 grams Radish
- ½ Cucumber
- 120 grams Mixed Asian Lettuce (such as mizuna, shiso, baby bok chou and tatsoi )
- 1 handful Sprout
- 2 Steak (200 grams each; approximately 7 ounces each; for example hip steak)
- 1 Tbsp vegetable oil
- freshly ground peppers
- 2 Tbsps chopped roasted Peanuts
- 2 Tbsps roasted Sesame seeds
For the dressing, peel the garlic and chop coarsely. Rinse the chile, halve it, chop it, and finely crush it together with garlic, sugar and fish sauce in a mortar. Rinse lime, pat dry and grate the peel; add to mortar. Halve lime and squeeze the juice into the mortar; continue to work contents to a paste.
Rinse scallions and cut into pieces 2 to 3 cm (approximately 1 inch) long. Rinse snow peas and green beans and cook in boiling salted water, 2 to 3 minutes. Drain well. Rinse and slice the radishes thinly. Peel cucumber and cut in half lengthwise; remove seeds and slice. Rinse lettuce and spin dry. Rinse the sprouts and drain.
Rinse steaks and pat dry, then season with salt and pepper and rub with oil. Cook on a hot grill (or in a grill pan), 2 to 5 minutes per side, depending on the desired doneness.
Toss the prepared salad ingredients with the dressing to coat and divide among plates. Sprinkle with peanuts. Slice steaks into thin strips, arrange on top of the salad and serve sprinkled with sesame seeds.
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 43.29 g | (44 %) | ||
| Fat | 40.4 g | (35 %) | ||
| Carbohydrates | 23.39 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.09 g | (17 %) |