Thai Beef Salad
From: Ladies' Home JournalArrange the green beans, pineapple, tomatoes, cucumber, scallions, and beef on a pretty platter for a stunning presentation of this salad at a party.
Prep: 45 mins
Total: 50 mins
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Ingredients
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 Tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 Tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
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
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