Thai Spinach Beef Salad
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts2 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.
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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.
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.
Mar 25, 2010
I added some chopped plum tomatoes to the spinach for some more vegetables!