THAI BEEF SALAD WITH MINT

Thai Beef Salad With Mint image

Provided by Mark Bittman

Time 25m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

8 ounces beef tenderloin or sirloin
4 cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)
1 cup torn fresh mint leaves (trimmed, washed and dried)
1/4 cup minced red onion
1 medium cucumber, peeled, cut in half lengthwise, seeded and diced
Juice of 2 limes
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar

Steps:

Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 3 grams