Thai Beef Salad

Ingredients

• 8 ounces flank steak
• 1 large clove garlic
• 10 sprigs cilantro, to yield 2 tablespoons, finely chopped
• 6 or 7 large mint leaves to yield 1 tablespoon, chopped
• 1 large green onion
• 1 stalk lemon grass
• 1 tablespoon fish sauce (nam pla)
• 1 ½ tablespoons lime juice
• 2 teaspoons sugar
• ¼ teaspoon red pepper flakes
• 8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
• 6 or 8 soft lettuce leaves

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    518 calories; 13 grams fat; 5 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 83 grams carbohydrates; 29 grams dietary fiber; 6 grams sugars; 37 grams protein; 77 milligrams cholesterol; 797 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Turn on broiler, if using, and cover broiler pan with aluminum foil.
2. Wash, dry and slice beef very thinly, less than 1/8 inch thick.
3. Prepare stove-top grill, if using. Broil or grill beef about 3 minutes, turning once.
4. Crush or finely mince garlic; wash, dry and finely chop cilantro; wash, dry and chop mint.
5. Wash, trim and thinly slice green onion; wash, trim, remove tough outer sheath of lemon grass and thinly slice bulb part.
6. Combine garlic, cilantro, mint, onion, lemon grass, fish sauce, lime juice, sugar and red pepper flakes.
7. When beef is cooked, cut into bite-size pieces and stir into fish-sauce mixture.
8. Wash, dry and finely slice or chop red pepper; stir into beef mixture.
9. Wash and dry lettuce and arrange on serving plate. Spoon beef-pepper mixture into center.

25 minutes