Skip To Content
Home Recipes Browse Recipes Thai Beef Salad
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 370 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 2910 mg 121%
Total Carbohydrate 54 g 18%
Dietary Fiber 3 g 12%
Sugars 45 g
Protein 21 g
Vitamin A 80% • Iron 30%
Vitamin C 70% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Thai Beef Salad

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3/4 cup(s) fish sauce
1 cup(s) cane syrup
10 limes, juice
3 garlic clove(s), minced
5 Thai Bird Chilies, sliced thin
2 romaine hearts, sliced 1/2"
1/2 English cucumber, seeded and sliced thin on a bias
1/4 Pt H-E-B Sweet Trio Tomatoes, halved
1 shallot, sliced thin lengthwise
1/4 cup(s) fresh cilantro, sprigs, loosely packed
1/4 cup(s) Thai basil, sprigs, loosely packed
1/4 cup(s) mint, leaves, loosely packed
1 Lb beef tenderloin, grass fed, trim all fat and silver skin, cut into 2 steaks
1/2 cup(s) dry roasted peanuts, crushed
Check All
Uncheck All
Add to list

Instructions

1
Preheat grill and season steaks generously on each side with salt. Set aside.
2
For the dressing, combine fish sauce, cane syrup, lime juice, garlic and Thai Bird Chilies. Mix well, ensuring cane syrup is dispersed in with the other liquids.
3
For the salad, mix lettuce, cucumbers, shallots, tomatoes, cilantro, mint and Thai basil. Dress lightly with dressing and toss well.
4
Grill steaks to the desired doneness and allow to rest for 5 minutes. Place salad on a platter and garnish generously with peanuts. Slice steaks into thin strips and place them on the salad. Spoon additional dressing over meat and serve.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print