thai beef and cucumber salad
- 1 pound beef Top Round Steak or 1 pound Ranch Steaks, cut 3/4 inch thick
- 1 English or hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
- 1 teaspoon olive oil
- 1 cup halved grape tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped unsalted dry-roasted peanuts
- BEEF MARINADE
- 1/3 cup reduced sodium soy sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon minced fresh gninger
- 1 teaspoon minced garlic
- CUCUMBER MARINADE
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
- Cut beef 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.
- 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.
- 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.
- Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
Nutrition information per serving, using Top Round Steak: 281 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 484 mg sodium; 10 g carbohydrate; 2.3 g fiber; 32 g protein; 6.9 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 33.9 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using Ranch Steak: 270 calories; 13 g fat (3 g saturated fat; 7 g monounsaturated fat); 57 mg cholesterol; 511 mg sodium; 10 g carbohydrate; 2.3 g fiber; 28 g protein; 5.0 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.2 mg iron; 26.7 mcg selenium; 5.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.