Thai beef salad

4
4
4
Smartpoints value per serving
Total Time
19 min
Prep
9 min
Cook
10 min
Serves
4
Difficulty
Moderate
Why get Thai take out when you can make your own low SmartPoints take at home? The mix of sweet and savory flavors from fresh fruit and peanuts turn this dish into an instant carnivore AND gluten-free crowd pleaser! Throw some steak on the grill (outdoors or your countertop appliance) and get the taste of summer all year round. With minimal prep and time spent cooking, you'll have a divine dish ready for four in less than 20 minutes. Cooking for yourself or just for two? Save the leftovers (storing the meat, veggies, and garnish separately) for an amazing second-day lunch!

Ingredients

uncooked lean trimmed sirloin beef

¾ pound(s), boneless, 1 inch thick, trimmed

garlic clove(s)

2 large clove(s), minced

low sodium soy sauce

4 Tbsp

fresh lime juice

2 Tbsp

fish sauce

1 Tbsp, Asian style (nam pla)

sugar

2 tsp

romaine lettuce

10 oz, bag red cabbage, and carrot blend

cucumber(s)

1 medium, peeled, halved lengthwise, seeded, and thinly sliced

mango(es)

1 large, pitted, peeled, and cut into thin strips

fresh radish(es)

6 medium, thinly sliced

mint leaves

½ cup(s), fresh

cilantro

½ cup(s), fresh

unsalted dry roasted peanuts

¼ cup(s), chopped

Instructions

  1. Place the steak in a zip-close plastic bag. Add the garlic and 3 tablespoons of the soy sauce. Refrigerate at least 1 hour or up to 4 hours.
  2. To make the dressing, whisk together the remaining 1 tablespoon soy sauce, the lime juice, fish sauce, and sugar in a bowl; set aside.
  3. Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
  4. Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer to a cutting board; let stand about 10 minutes.
  5. Thinly slice the steak across the grain. Toss together the salad blend, cucumber, mango, radishes, mint, and cilantro in a large bowl. Drizzle with the dressing; toss to coat. Transfer the salad to a platter; top with the steak and sprinkle with the peanuts. Yields about 3 slices steak and 2 1⁄2 cups salad per serving.

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