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Thai Grilled Beef Salad

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  Beef tenderloin steaks 16 Ounce (4 steaks, 4 ounce each)
  Canola oil 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Asian fish sauce 3 Tablespoon
  Lime juice 3 Tablespoon (plus lime wedges for serving)
  Sambal oelek/Chinese chile-garlic sauce 1 Teaspoon
  Seedless cucumber 1 , peeled, halved and thinly sliced
  Red onion 1⁄4 Small, thinly sliced
  Mung bean sprouts 1 Cup (16 tbs)
  Shredded mint 1⁄2 Cup (8 tbs)
  Salted dry roasted peanuts 2 Tablespoon, chopped

1. Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part of one steak registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1240 Calories from Fat 546

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 14.8 g73.9%

Trans Fat 0.1 g

Cholesterol 303.9 mg101.3%

Sodium 4396.7 mg183.2%

Total Carbohydrates 60 g20%

Dietary Fiber 7.3 g29%

Sugars 41.4 g

Protein 114 g227.1%

Vitamin A 35.9% Vitamin C 59.8%

Calcium 23.9% Iron 60.2%

*Based on a 2000 Calorie diet

Thai Grilled Beef Salad Recipe