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Thai Grilled Beef Salad
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If you have any leftover steak, you're halfway through preparing this meal, so you can skip to step 2. Asian fish sauce is an important condiment in Thai and Vietnamese cooking. Its available in Asian markets, or through Ethnicgrocer.com.
1 (8-ounce) filet mignon or boneless sirloin steak
4 cups mixed salad greens
1/2 cup packed torn basil leaves
3 green onions, thinly sliced
1 small Kirby cucumber, unpeeled, thinly sliced
1 small carrot, peeled, cut into matchsticks
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Asian fish sauce (such as nuoc mam or nam pla)
1/2 packet sugar substitute
Hot red pepper sauce or chili oil
Grill or broil steak 4 inches from heat source about 5 minutes on each side for medium-rare. Set aside to cool.
In large bowl, combine greens, basil, green onions, cucumber and carrot. In small bowl, mix lime juice, oil, fish sauce and sugar substitute. Add pepper sauce to taste. Reserve 1 tablespoon dressing; toss remainder over greens mixture. Place greens on a platter.
Thinly slice beef, reserving juices. Arrange slices over greens. Whisk beef juices into reserved dressing and drizzle over beef.
Servings: 2
Carbohydrates: 12.5 grams
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