Thai Beef & Cucumber Salad
45
Minutes
4
Servings
14
Ingredients
Ingredients
Beef Marinade:
Cucumber Marinade:
Preparation
-
Step 1
Cut beef Top Round Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: 1 pound beef Ranch Steaks, cut 3/4 inch thick, may also be used.
-
Step 2
Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside.
-
Step 3
Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
-
Step 4
Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
Nutrition Information
Nutrition information per serving, using beef top round: : 281 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 61 mg Cholesterol; 484 mg Sodium; 10 g Total Carbohydrate; 2.3 g Dietary Fiber; 32 g Protein; 2.8 mg Iron; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 33.9 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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