1/1 Photo of Thai Grilled Beef Salad
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!
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Units: US | Metric
- 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
- 1Preheat your grill or grill pan over medium-high to high heat.
- 2Rub the steaks with the oil and season with salt and pepper.
- 3Grill 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.
- 4Let the steaks rest for 10 minutes before slicing.
- 5Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- 6Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- 7Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- 8Sprinkle with the peanuts and serve right away, with the lime wedges.
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Nutritional Facts for Thai Grilled Beef Salad
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 127.6
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 1121.5 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 1.7 g
- Sugars 9.7 g
- Protein 3.8 g
The following items or measurements are not included: