Grilled thai beef salad
3
Points®
Total Time
24 min
Prep
16 min
Cook
8 min
Serves
4
Difficulty
Easy
Serve your family a nutrient-packed salad that comes together in less than 30 minutes that can be served immediately or the next day after marinating for a while. Thai salads often call for sugar to balance the acidity in their dressings We use the natural sweetness of carrots to mellow the lime juice and soy sauce. When selecting ginger root, select one with shiny skin that's thin and taut. Make sure it that it smells peppery sharp and pungent. Store it in an airtight container in the refrigerator. Serve this with sliced avocado or grilled corn.
Ingredients
Uncooked lean flank steak
¾ pound(s), trimmed of all visible fat
Table salt
¼ tsp
Shredded carrots
1¼ cup(s)
Less sodium soy sauce
3 Tbsp
Water
3 Tbsp
Fresh lime juice
3 Tbsp
Fresh ginger
1 Tbsp, fresh, peeled and minced
Serrano chili pepper
1 average, seeded and coarsely chopped (wear gloves to prevent irritation)
Romaine lettuce
3 cup(s), shredded, shredded
English cucumber
½ medium, halved lengthwise and thinly sliced
Red bell pepper
1 medium, seeded and thinly sliced
Peppermint leaves
¾ cup(s), fresh, coarsely chopped
Red onion
½ cup(s), sliced, thinly sliced