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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 each: 488 calories, 32g fat (7g saturated fat), 94mg cholesterol, 221mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 35g protein.

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Reviews

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Average Rating:
  • mrenda
    Jun 9, 2014

    Yummy! We all enjoyed this salad. I didn't use chili sauce (didn't have any) I put a tablespoon of chili powder instead and used fresh cilantro in place of the dried. Very good. We will be making this again.