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Thai Beef Salad Recipe

Photo by: Taste of Home

Napa cabbage, also known as Chinese cabbage, has white ribs and green leaves. It's commonly used in Asian cooking and can be found year-round in the produce section of your local grocery store.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

7 tablespoons Crisco® Extra Virgin Olive Oil, divided
2 tablespoons lime juice, divided
2 tablespoons chili sauce
1/2 teaspoon dried cilantro flakes
6 cups shredded napa or Chinese cabbage
2 cups shredded carrots
1 cup chopped seeded peeled cucumber
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon dried basil

Directions

In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates.
In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad. Yield: 4 servings.

Nutritional Analysis: 1 cup beef mixture with 1-1/4 cups salad equals 488 calories, 32 g fat (7 g saturated fat), 94 mg cholesterol, 221 mg sodium, 13 g carbohydrate, 4 g fiber, 35 g protein.

Thai Beef Salad published in Weeknight Cooking Made Easy Annual 2005, p70

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Ingredients