Main Dish Salads: Thai Beef Salad

2 green onions, chopped1 lemon grass, cut into 1 inch pieces1 cup chopped fresh cilantro1 cup chopped fresh mint leaves1 cup lime juice1/3 cup fish sauce1 tablespoon sweet chili sauce1/2 cup white sugar1 1/2 pounds (1 inch thick) steak fillet1 head leaf lettuce - rinsed, dried and torn into bite-size pieces1/2 English cucumber, diced1 pint cherry tomatoesIn a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves. Amount Per Serving  Calories: 211 | Total Fat: 5g | Cholesterol: 25mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 211

Total Fat: 5gCholesterol: 25mgSodium: 1051mgTotal Carbs: 27.4g    Dietary Fiber: 1.9gProtein: 16g VIEW DETAILED NUTRITION
About: Nutrition Info

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