Thai Beef Salad

By sheilaolim

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.

Nutritional Information
Amount per serving

Calories: 224
Calories from fat: 42%
Protein: 20g
Fat: 11g
Saturated fat: 2.9g
Carbohydrate: 11g
Fiber: 0.8g
Sodium: 606mg
Cholesterol: 56mg

Ingredients

• 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

Details

Servings 4

Preparation

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.
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.

*Find in grocery stores' Asian foods aisle.