Thai Beef Salad Recipe

5 1 1
Thai Beef Salad Recipe
Thai Beef Salad Recipe photo by Taste of Home
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Thai Beef Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 boneless beef 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.
Originally published as Thai Beef Salad in Weeknight Cooking Made Easy Annual 2005, p70

Nutritional Facts

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

  • 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 boneless beef sirloin steak, cut into thin strips
  • 2 teaspoons minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon dried basil
  1. 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.
  2. 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.
Originally published as Thai Beef Salad in Weeknight Cooking Made Easy Annual 2005, p70

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mrenda User ID: 5393618 58978
Reviewed 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."

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