Thai-Style Beef Salad Recipe
Be sure to serve this sweet and tangy beef salad just after tossing to ensure that the vegetables stay crisp. Garnish with a small handful of chopped roasted peanuts, if you like.
Ingredients
- 3 tablespoons low-sodium tamari
- 1 1/2 tablespoon honey
- 3/4 pound beef top round steak cut into thin 2-inch long strips
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon chile pepper flakes
- 4 cups shredded Napa cabbage
- 1 1/2 cup coarsely grated carrots
- 1 cup thinly sliced green onions
- 1 cup cooked capellini pasta
- 1/4 cup chopped cilantro
Directions
- Combine 1 tablespoon of the tamari, 1 tablespoon of the honey and 2 tablespoons water in a wide, shallow dish. Add beef, turn to coat all over, cover and refrigerate for 30 minutes. Drain beef, discarding marinade. Heat a wok over high heat. Add beef and stir-fry until browned, about 3 minutes. Transfer beef to a plate and set aside to let cool to room temperature. Mix remaining 2 tablespoons tamari, 1/2 tablespoon honey, rice vinegar, lemon juice, sesame oil and pepper flakes together in a large bowl. Add beef, cabbage, carrots, green onions, pasta and cilantro and toss to combine. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 81 | 18% |
| Total Fat 9.11g | 11% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 777mg | 32% |
| Potassium 772mg | 22% |
| Total Carbs 60.32g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 10.98g | 7% |
| Protein 29.32g | 47% |
