THAI GRILLED BEEF SALAD

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Thai Grilled Beef Salad image

From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!

Provided by LifeIsGood

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

four 4-ounce beef tenderloin steak
1 tablespoon canola oil
kosher salt & freshly ground black pepper, to taste
1/4 cup water
2 tablespoons sugar
1 garlic clove, minced
3 tablespoons asian fish sauce
3 tablespoons fresh lime juice, plus lime wedges for serving
1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
1 seedless cucumber, peeled, halved and thinly sliced
1/4 small red onion, thinly sliced
1 cup mung bean sprouts
1/2 cup shredded mint leaf
2 tablespoons dry roasted salted peanuts, chopped

Steps:

  • Preheat your grill or grill pan over medium-high to high heat.
  • Rub the steaks with the oil and season with salt and pepper.
  • Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
  • Let the steaks rest for 10 minutes before slicing.
  • Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
  • Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
  • Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
  • Sprinkle with the peanuts and serve right away, with the lime wedges.

Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9

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