Lunch / Dinner
Thai Beef Salad
Full of good-for-you vegetables and topped with hearty steak, this quick salad leaves you totally fulfilled.
FOR THE VINAIGRETTE, MICROWAVE:
FOR THE SALAD, GRILL:
If you can't find Thai basil, Italian basil or a purple variety will work.
Preheat grill to high. Brush grill grate with oil.
For the vinaigrette, microwave fish sauce and curry paste until curry dissolves, 30 seconds. Whisk in lime juice, brown sugar, garlic, and ginger. Drizzle in 2 Tbsp. oil and whisk to combine; set aside.
For the salad, grill steak to desired doneness, 5–6 minutes per side for medium rare. Transfer steak to a plate, tent with foil, and let rest 5 minutes. Thinly slice steak against the grain.
Combine salad greens, tomatoes, cucumbers, red onion, basil, and mint in a large bowl. Toss salad with 1⁄2 cup vinaigrette. Divide salad among plates and top with steak. Serve salad with rice and remaining vinaigrette.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 74mg 24%
Sodium 736mg 30%
Carbs 43g 14%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.