Thai Spinach Beef Salad Recipe

4.5 3 4
Thai Spinach Beef Salad Recipe
Thai Spinach Beef Salad Recipe photo by Taste of Home
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Thai Spinach Beef Salad Recipe

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4.5 3 4
Publisher Photo
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
Recommended: Your October Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried basil
  • 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
  • 1 teaspoon minced fresh gingerroot
  • 6 cups torn fresh spinach
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, peeled and julienned

Directions

In a large nonstick skillet coated with cooking spray, cook beef and jalapeno over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer.
In a small bowl, whisk lime juice, brown sugar, soy sauce, basil, mint and ginger. Place spinach, red pepper and cucumber in a large bowl; add beef mixture. Drizzle dressing over salad; toss to coat. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spinach Beef Salad in Light & Tasty June/July 2005, p27

Nutritional Facts

2 cups: 207 calories, 5g fat (2g saturated fat), 46mg cholesterol, 383mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried basil
  • 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
  • 1 teaspoon minced fresh gingerroot
  • 6 cups torn fresh spinach
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, peeled and julienned
  1. In a large nonstick skillet coated with cooking spray, cook beef and jalapeno over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer.
  2. In a small bowl, whisk lime juice, brown sugar, soy sauce, basil, mint and ginger. Place spinach, red pepper and cucumber in a large bowl; add beef mixture. Drizzle dressing over salad; toss to coat. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spinach Beef Salad in Light & Tasty June/July 2005, p27

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Reviews forThai Spinach Beef Salad

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scsvatek User ID: 4971420 138310
Reviewed Mar. 24, 2014

"We really enjoyed this. We love fresh salads and the mix of spices was easy and delicious. we will make it again soon."

MY REVIEW
Tsmith55 User ID: 3710697 138274
Reviewed May. 25, 2012

"easy and surprising. I was unsure what to expect but my family said it was a very good change. Quality meat is key; don't skimp. I did double the meat because my men scream for protein."

MY REVIEW
djuseless User ID: 2042 144276
Reviewed Mar. 25, 2010

"I added some chopped plum tomatoes to the spinach for some more vegetables!"

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