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Thai Beef Salad

 Thai Beef Salad
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.
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 7 tablespoons 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 Facts: 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,

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Thai Beef Salad (continued)

Nutritional Facts: 13 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.