Thai Beef and Pea Shoot Salad
- Total Time
uncooked lean trimmed sirloin beef1 pound(s), (1 inch thick)
table salt¾ tsp
packed light brown sugar2 Tbsp
rice vinegar1 Tbsp
fish sauce1 tsp
fresh lime juice2 Tbsp, juice of 1 lime
lime zest2 tsp, zest of 1 lime
uncooked carrot(s)1 medium, seeded and cut into julienne strips
cucumber(s)1 small, (about 2-oz.), seeded and cut into matchstick strips
uncooked jicama¼ small, cut into julienne strips (about 2 ounces)
uncooked pea shoots1 cup(s)
cilantro½ cup(s), leaves
cooking spray1 spray(s)
- Sprinkle steak with ½ teaspoon salt. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, to make salad, whisk together brown sugar, water, vinegar, fish sauce, lime zest and juice, and remaining ¼ teaspoon salt in large bowl. Add carrot, cucumber, jicama, pea shoots, and cilantro and toss to coat well.
- Cut steak across grain into 12 slices. Serve steak with salad.
- Serving size: 3 slices steak and 1½ cups salad