Crispy Thai Beef Salad with Ginger-Lime Dressing
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A bowl of brown basmati rice turns the salad into heartier fare.
Ingredients
Unsweetened lime juice
¼ fl oz
Fish sauce
2 Tbsp
Packed brown sugar
2 tsp
Fresh ginger
2 tsp, fresh, peeled and grated
Sriracha chili sauce
1 tsp
Uncooked lean beef bottom round roast
16 oz, trimmed and thinly sliced (1-pound)
Cooked green cabbage
3 cup(s), shredded, Napa, sliced
Red onion
1 small, thinly sliced
Carrots
½ cup(s), matchstick-cut
Peppermint leaves
½ cup(s), fresh
Cilantro
¼ cup(s), fresh, chopped
Unsalted dry roasted peanuts
¼ Tbsp, finely chopped
Instructions
1
To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
2
Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
3
Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing.
4
Yields 1 1/4 cups per serving.
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