Grilled Thai Beef Salad

READY IN: 30mins
Recipe by Lacy S.

When my mom started Weight Watchers (WW) she received a wonderful WW cookbook. This recipe is from the "Turn Around Program Cookbook." This is 4 servings and each serving is 3 points. Instead of a Serrano chilie I use a jalapeno, and in place of the mint I use cilantro, and replace the ginger with garlic, just for my own taste. But I wanted to post this the way it was written.

Top Review by Tracy Lee

This was simply fantastic! I followed the instructions fairly accurately, didn't get too creative - and the results were very pleasing. The spicy dressing of course just makes the salad perfect. I've made this three times already and plan to make it a staple.

Ingredients Nutrition


  1. Grill steak until it has an internal temperature of 145°F for medium-rare.
  2. Let steak stand for 5 minute before slicing thinly against the grain.
  3. Place 1/4 cup carrot,soy sauce, water, lime juice, ginger, and chilie in a food processor and process until carrots and chilie are very finely minced.
  4. Mix together remaining carrots, steak, lettuce, cucumber, bell pepper, mint and onion.
  5. Add processed dressing and serve.

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