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THAI BEEF SALAD
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INGREDIENTS
- 1 c cilantro leaves
- 1/4 c lime juice
- 2 T soy sauce
- 1 1/2 T fish sauce
- 1 T sugar
- 2 cloves chopped garlic
- 1/4 t red pepper flakes
- 1 T canola oil
- 1 lb flank steak
- 1/8 t salt
- 1/8 t black pepper
- 1 c cooked rice
- 4 c shredded napa cabbage
- 1 medium sized cucumber, peeled, cut in half, seeded…
DIRECTIONS
Process cilantro, lime juice, soy sauce, garlic and red pepper until smooth. Set aside. Heat oil in skillet over high heat. Season steak with salt and pepper. Cook in skillet 4 minutes, flip and cook 4 to 6 minutes longer. Let rest for 5 minutes before slicing thinly against the grain. Mix rice, cabbage, cucumbers, green onions, rice, and basil in large bowl. Toss with 1/2 dressing. Top with beef, drizzle with remaining dressing.
338 calories, 11g fat, 3g sat fat, 29g protein, 29g carb, 3g fiber, 673mg sodium, 37mg cholesterol
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