Thai Beef & Cucumber Salad
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Step 1Cut 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 2Whisk 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 3Remove 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 4Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.