Nutritional Value per Serving:
Calories: 332
Calories from Fat: 207
Total Fat: 23 g
Saturated Fat: 4 g
Total Carbs: 10 g
Fiber: 1 g
Protein: 24 g
Sodium: 98 mg
Cholesterol: 75 mg
Thai Beef Salad
YIELD: 6 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes (plus 15 minutes standing time)
Details
Filled with the sweet and savory flavors of cilantro, mint and citrus, this Thai Beef Salad will impress even the toughest critic: you! Pleasing to the palate and easy to prepare, this salad can be whipped up in half an hour!
Ingredients
SALAD:
• 3 bunches watercress, washed and dried, tough stems and wilted leaves removed
• 1½ cups / 360 ml fresh mint leaves, washed and picked over
• 1½ cups / 360 ml fresh cilantro leaves, washed and picked over
• 2 bunches red radishes, washed and thinly sliced, tops removed
• 1 medium purple onion, thinly sliced
• 2 Tbsp / 30 ml lemon zest
BEEF:
• 1½ lbs / 680 g lean beef tenderloin
• 3 bay leaves
DRESSING:
• ¼ cup / 60 ml extra virgin olive oil
• ¼ cup / 60 ml freshly squeezed lime juice
• 1 Tbsp / 15 ml low-sodium soy sauce
• Red pepper flakes to desired spiciness
• Sea salt and freshly ground black pepper
Preparation
- Combine all salad ingredients in a large bowl. Cover with a damp kitchen towel and refrigerate until ready to serve.
- In large soup kettle bring 12 cups / 2.8 L water to a full boil. Add bay leaves and beef tenderloin, all fat removed. Cover meat and simmer for 20 minutes till meat is medium rare. Remove beef from kettle. Cover and let stand 15 minutes.
- Slice tenderloin in ½-inch-thick strips. Remove salad from fridge. Toss tenderloin and dressing into salad and serve.