Vietnamese Beef Salad
Category: Salads
Servings: 4
Prep + Cooking Time: 1 Hr
- ¼ cup freshly squeezed lime juice
- ¼ cup reduced-sodium soy sauce
- ¼ cup water
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- ½ pound flank steak
- 7 cups mixed greens
- 1 cup fresh cilantro leaves
- 2 medium seedless cucumbers, thinly sliced
- 2 large onions, thinly sliced
- ½ cup chopped roasted unsalted peanuts
Directions:
- In a bowl, whisk together the lime juice, soy sauce, water, sugar, and garlic. Spoon 4 tablespoons into a resealable plastic bag with steak, seal and turn to coat. Place bag and remaining dressing in refrigerator and chill 30 minutes.
- Heat grill and grill steak, turning once, until medium-rare, about 10 minutes. Remove from grill and let cool slightly. Slice steak thinly across the grain.
- In a large bowl, add mixed greens, cilantro, cucumber, onion, and reserved dressing, and toss. Divide salad among 4 plates, top with sliced beef and sprinkle with peanuts.
Nutrition Info:
309 calories (22g protein, 26g carbohydrate, 13g fat, 593mg sodium) per serving
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