Thai Beef Salad
Lean steak marinated in soy, garlic and lime juice lends an Asian take to this pretty salad. Basil, cilantro, and mint add a heady fragrance and red chiles, a spicy kick.
Number of servings : 4
Prep time: 25 minutes
Cooking time: 10 minutes
Type of meal : | Salads | Salads
Special diet :
1 pound beef rump steak
1/2 cup low-sodium soy sauce
2 cloves garlic, crushed
5 tablespoons lime juice
1 pound broccoli, cut into bite-size pieces
1/3 cup fresh mint leaves
1/3 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1 small cucumber, halved lengthwise and sliced
2 red chiles, thinly sliced
2 teaspoons brown sugar
1. Toss steak, 1/4 cup soy sauce, garlic, and 2 tablespoons lime juice in a large bowl. Marinate for 10 minutes.
2. Preheat grill or broiler to high heat; cook steak 2 minutes each side. Set aside.
3. Place broccoli in a steamer basket. Fill a large pan with water 2 inches deep; bring to a boil. Reduce heat to a simmer. Place steamer basket on top of pan. Cover and cook broccoli 5 to 6 minutes or until crisp tender. Let cool 10 minutes. Place the broccoli in a large bowl with mint, basil, and cilantro. Add cucumber slices.
4. Slice steak and add to salad. Combine chiles, sugar, remaining 1/4 cup soy sauce, and remaining 3 tablespoons lime juice in a bowl. Toss gently into salad. Pile salad onto serving plates and serve.