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Recipe: thai beef and cucumber salad

Asian Beefed Up Salads
thai beef and cucumber salad recipe image
Thai beef and cucumber salad serving suggestion

thai beef and cucumber salad

Ingredients

  • 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

Directions

  1. 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.
  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.
  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.
  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 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.

Asian |  Beefed Up Salads