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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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
  • 1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 5 ounces fresh baby spinach (about 6 cups)
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, julienned

Directions

For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately. Yield: 4 servings.
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.

  • 1/4 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
  • 1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 5 ounces fresh baby spinach (about 6 cups)
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, julienned
  1. For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
  2. Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately. Yield: 4 servings.
Originally published as Spinach Beef Salad in Light & Tasty June/July 2005, p27

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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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