Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Spicy Beef Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 174
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 48
- Sodium
- 901
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents
Dressing:
1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally
Directions
- Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
- In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.