Thai Beef Salad
Arrange the green beans, pineapple, tomatoes, cucumber, scallions, and beef on a pretty platter for a stunning presentation of this salad at a party.
Ingredients
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2 cloves garlic, minced
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1 Tbsp grated fresh ginger
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1/2 cup fresh lime juice
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1/4 tsp red pepper flakes
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4 tsp light brown sugar
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2 tsp kosher salt
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1 2-lb flank steak
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1/2 lb green beans, trimmed
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1 Tbsp soy sauce
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1-1/2 tsp fish sauce (nuoc nam)
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3 Tbsp vegetable oil
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1 head (4 cups) Bibb or Boston lettuce
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1/4 of a pineapple sliced into 2-inch pieces
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1 cup (5 oz) cherry tomatoes halved
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1/3 of a seedless cucumber, sliced
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1/4 cup sliced scallions
Directions
1
Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2
Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3
For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4
Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5
Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Nutrition Facts
Calories 275, Total Fat 13.5 g, Saturated Fat 4 g, Cholesterol 46 mg, Sodium 773 mg, Carbohydrate 11 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Beef and Broccoli
Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish is sure to please your dinnertime crowd.
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