Thai Beef Salad
Lean steak marinated in soy, garlic and lime juice lends an Asian take to this pretty salad. Basil, cilantro, and mint add a heady fragrance and red chiles, a spicy kick.
| Servings | Prep Time | Cook Time |
| 4servings | 25minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 lb beef rump steak
- 1/2 cup low-sodium soy sauce
- 2 cloves garlic crushed
- 5 tbsp lime juice
- 1 lb broccoli cut into bite-size pieces
- 1/3 cup Fresh mint leaves
- 1/3 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1 small cucumber halved lengthwise and sliced
- 2 red chiles thinly sliced
- 2 tsp brown sugar
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Toss steak, 1/4 cup soy sauce, garlic, and 2 tablespoons lime juice in a large bowl. Marinate for 10 minutes.
- Preheat grill or broiler to high heat; cook steak 2 minutes each side. Set aside.
- Place broccoli in a steamer basket. Fill a large pan with water 2 inches deep; bring to a boil. Reduce heat to a simmer. Place steamer basket on top of pan. Cover and cook broccoli 5 to 6 minutes or until crisp tender. Let cool 10 minutes. Place the broccoli in a large bowl with mint, basil, and cilantro. Add cucumber slices.
- Slice steak and add to salad. Combine chiles, sugar, remaining 1/4 cup soy sauce, and remaining 3 tablespoons lime juice in a bowl. Toss gently into salad. Pile salad onto serving plates and serve.
