International Recipes
Thai Beef Salad
Yield: 4 servings
Ingredients
- 1 pound beef rump steak
- 1/4 cup lime juice
- 2 tablespoons shredded mint leaves
- 6 ounces spinach leaves
- 2 Lebanese cucumbers, seeded, sliced
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Instructions
- Combine beef with juice and mint in medium bowl, cover; refrigerate for at least 3 hours or until required.
- Heat oiled large pan; cook beef until browned on both sides and cooked as desired.
- Cover beef and let rest for 5 minutes; cut into thin slices.
- Combine beef with spinach and cucumber in large bowl.
- Gently toss combined vinegar, sauce and sugar through beef salad.
Nutrition
Per serving: 8.6g fat; 2g fiber
Attribution
From the kitchen of Martin James - Copenhagen, Denmark.